Thursday, October 10, 2013

Flavor of the Week {Thai Coconut Curry Soup}

I haven't shared a recipe on here in a long time but since the most exciting things going on around here lately all happen in the kitchen, I figured it was about time to share some magic with you.  I've been on a huge Thai kick lately and cannot get enough Pad Thai/Thai curry/Tom Kha soup.  I rarely finish all the food on my plate and almost never go back for seconds but this Thai Coconut Curry Soup sent me back to the stove for more.

Original recipe from Key Ingredient

I left out anything and everything that mentioned cilantro because my hubby and I both have an aversion to cilantro.  We both think it tastes like soap.  I used to think that the employees at Chipotle didn't rinse their spoons very well before serving me rice, then I learned that it was the cilantro that made my burrito taste like soap, not their lack of sanitary skills.  Apparently it may be a genetic thing, either way, we HATE it!  If you like it, feel free to use it as a garnish.

14 ounce cans coconut milk
2-3 TBSP
green Thai curry paste
2 cups
cooked chicken (I used a roasted chicken)
cups chicken broth
carrot, shredded
red bell pepper, thinly sliced
lemon grass paste **
fish sauce
Soy sauce
limes zest and juice
1 inch
Piece of ginger
a handful bean sprouts
rice noodles
2 or 3
green onions, thinly sliced
**Feel free to use 2 stalks of fresh lemon grass if you have it (add it with the veggies and just remove it before serving).  Our plant isn't fully matured yet and it's hit or miss if I can find it at the supermarket so I just tend to use the paste because I can keep it on hand.

Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add 2 TBSP curry paste and stir for a few minutes until the mixture begins to sizzle. Add the chicken and cook about 5 minutes. Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, bell pepper, lemon grass, fish sauce and lime zest and juice. Grate the ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrated in the hot liquid. Taste and season with a touch more salt (or soy sauce) as needed. This is where I added the extra table spoon of curry paste.  Ladle into large bowls and garnish with the green onions.

My only issue with this soup is that when I went back for seconds, the noodles had soaked up ALL of the liquid.  This definitely needs to be consumed immediately after making it, which sucks because the left overs were supposed to be Jason's dinner at school the next night.   It was still one of the best tasting and easiest things I've made in a while and I will definitely make it again.  Also, it can very easily be made paleo (sub coconut aminos for soy sauce  and be sure to use paleo friendly fish sauce and curry paste).