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live4truth13 on 7.15.2010
This is refreshingly different than what I expected. Delicious! My husbands new favorite soup.
Panang Curry Chicken Soup
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Description
Thai red curry soup – spicy and comforting. Lots of ingredients but well worth it.
Ingredients
- 1 Tablespoon Olive Oil
- 2 whole Shallots, Minced
- 2 whole Cloves Of Garlic, Minced
- ½ cups Cilantro, Chopped
- 1 can Coconut Milk
- 5 cups Chicken Stock
- 2 Tablespoons Red Curry Paste
- 1 whole Lime, Zest And Juice
- 1 Tablespoon Olive Oil
- 1 whole Jalapeno, Seeded And Minced
- 1 Tablespoon Ginger, Minced
- 2 whole Scallions, Chopped
- 1 cup Mushrooms, Thinly Sliced
- ½ whole Red Pepper, Thinly Sliced
- 1 cup Bean Sprouts
- 2 whole Chichen Breasts, Thinly Sliced
- 2 whole Scallions, Chopped
- 1 whole Avocado, Thinly Sliced
Preparation
In a large pot, heat the first amount of olive oil over medium heat. Add the shallots, garlic and cilantro. Cook until fragrant, 2-3 minutes. Add the coconut milk and chicken stock, and bring to a simmer. Add the red curry, lime zest, and juice.
In a saute pan, heat second amount of olive oil over medium heat. Add remaining ingredients (except second amount of scallions and avocado) and cook until chicken is fully cooked and veggies are cooked but still slightly crisp, about 6 minutes. Add to the broth. Simmer until the mixture has reached desired flavor.
Ladle the soup into large bowls and garnish with remaining scallions and avocado.
Yield: 4 large bowls.
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4 Comments
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live4truth13 on 9.21.2009
I’m not familiar with Thai food, but my husband decided this is his all time favorite soup. The ingredient list was a little confusing. It would be easier to read if the olive oil was altogether and then specify it is divided rather than listing it twice.
I thought the chicken needed a bit of salt, and added it. Next time I will add it while it is cooking. But like I said, my husband had no complaints whatsoever. Thank-you for sharing this.
desertcook on 8.25.2009
This was a hit at our house. We really enjoy Thai food and this one hits the mark and doesn’t require a lot of unusual ingredients. I will definitely make this again.
msbirdy on 8.8.2009
Made this and found it a little bland. I doubled the curry paste, but I felt like it would maybe be better as a regular curry (no chicken broth). It was alright, but this recipe won’t be added to my regular rotation.
sanemom on 7.15.2009
That looks scrumptious … going on the list for this week