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Thai Chicken and Coconut Soup

  • SERVINGS: 4

To make the soup more substantial, add about 2 cups of steamed jasmine rice or cooked rice noodles before serving. Coconut milk, Asian curry paste and fish sauce are available at most supermarkets.

slideshow Warming Soup Recipes

Ingredients

  1. One 13.5-ounce can unsweetened coconut milk
  2. 1 1/2 to 2 teaspoons green curry paste
  3. Four 2-inch strips of lime zest
  4. 2 quarter-size pieces of fresh ginger, lightly crushed
  5. 1/2 teaspoon sugar
  6. 3 cups chicken stock or canned low-sodium broth
  7. 2 medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces
  8. 3 tablespoons Asian fish sauce
  9. 1/4 cup cilantro leaves, coarsely chopped
  10. 6 basil leaves, coarsely chopped
  11. 1 tablespoon fresh lime juice
  1. In a large saucepan, combine the coconut milk, curry paste, lime zest, ginger and sugar and bring to a simmer over moderate heat. Add the chicken stock, cover and simmer over moderately low heat for 8 minutes. Raise the heat to moderate and bring the soup to a boil. Add the chicken, fish sauce, 3 tablespoons of the cilantro and the basil. Stir and simmer until the chicken is cooked through, about 4 minutes. Discard the ginger and lime zest. Add the remaining 1 tablespoon of cilantro and stir in the lime juice. Serve hot.

Suggested Pairing

Carl Graff Urziger Schwarzlay Riesling Spätlese or Henry Estate Mül;ller-Thurgau from Oregon.

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