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Categories:
chicken stock garlic fresh ginger green curry coriander seeds cumin black peppercorns cilantro fresh cilantro unsweetened coconut milk shallot mushrooms chicken breast fish sauce lime juice brown sugar jalapeno tomatoes coconut flakes
Viewed: 49 - Published at: 2 years agoIngredients
- 4 cups chicken stock
- 5 garlic cloves, peeled and cut into large chunks
- 2 -3 tablespoons fresh ginger, peeled and cut into large chunks
- 1 tablespoon green curry paste
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seed
- 1/2 teaspoon black peppercorns
- 3/4 cup cilantro leaves and stems, plus additional
- 1/2 cup chopped fresh cilantro leaves, for garnish, loosely packed
- 1 cup unsweetened coconut milk
- 3/4 cup shallot, thinly sliced
- 1 cup sliced mushrooms
- 1 boneless chicken breast, cut into 1/4-inch strips
- 2 tablespoons fish sauce (nam pla)
- 2 tablespoons fresh lime juice
- 2 teaspoons brown sugar
- 1 jalapeno, sliced into rings (optional)
- 1 tomatoes, small, seeded and diced, for garnish
- 1/2 cup coconut flakes, freshly shaved and toasted, for garnish
Method
- In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
- Bring to a boil; reduce heat and simmer 30 minutes.
- Strain broth over a bowl through a fine-mesh sieve; discard solids.
- Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
- Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
- In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeno, if desired; stir until sugar is dissolved, then add mixture to soup.
- Garnish with tomato, coconut shavings and cilantro; serve hot.
