Coconut curry chicken soup

Ingredients for 6 People

1 stalk lemongrass
1 bay leaf
4oz red curry paste
14oz coconut milk
8oz vegetable stock
2 tbsp ponzu sauce (or substitute soy sauce)
6 cloves garlic, diced
1/2 large white onion, diced
1 large red bell pepper, diced
2 large carrots, peeled and diced
2 medium potatoes, diced to about 1in cubes
8oz mushrooms, sliced
1lb boneless skinless chicken breast
2 tbsp oil
salt and freshly ground pepper
white rice
cilantro to garnish

50 min · Medium

Directions

1. In a large pot or dutch oven, heat 2 tbsp oil on high heat. When the oil is hot, add the stalk of lemongrass and garlic and simmer for 30 seconds.

2. Add the chicken breast pieces whole and season the top with salt and pepper, then flip the chicken breasts and season the other side.

3. Add the red curry paste and stir just long enough to coat the chicken. Add the onion and bell pepper and ponzu sauce, stir, then cook for 5 minutes, stirring occasionally.

4. Take the chicken out of the pot and set aside, leaving all the vegetables in the pot. Add the carrots, potatoes, mushrooms, vegetable stock and coconut milk and stir.

5. Add the bay leaf, then cover and bring to a boil. If the mixture is too thick, add some more water. Reduce heat and simmer for 15 minutes.

6. Dice the chicken into 1inch cubes, then add to the pot and simmer for another 15 mintues.

7. Serve in a soup bowl with a scoop of white rice and cilantro.

main courses February 04, 2012 21:30