Thai Chicken Curry Soup

Tuesday, August 28, 2012
On Sunday I decided to make one of my most favorite dishes ever.  I am not much of a curry person but Coconut Thai Chicken Curry Soup is amazing.  At Virginia Tech there was this cafeteria type dining hall., D2.  All of the dining halls at VT were amazing but this one was at the bottom of the frequent visit list.  My friends and I always seemed to search the dining hall website to see when it was going to Thai Chicken Curry Soup day and go there for lunch.  I am not going to lie, I would eat bowls and bowls of this stuff. (hey it was all you can eat and they were little bowls!)  We had a friend, Kevin Quinn who worked at the dining hall as a manager and knew the recipe.  
After Graduation this soup was one of the main food I had missed form Tech (along with the turkey subs from Hokie Grill and the garden salads from West End.. oh the memories)  When I moved into my own place and had to cook for myself this is one of the first dishes I had made/tried.  I found a pretty good recipe on the internet that sounded pretty close to the recipe my friend, Kevin verbally described.  I made my own tweaks to the online recipe and found that this soup was extremely easy and inexpensive to make. And of course delicious!

Here is a link to the original recipe.  Below I will show my changes/additions

Ingredients:
  • olive oil (about a half a cup)
  • 3 4 chicken breasts, cut into bite sized chunks tiny pieces (almost shredded)
  • 1/2  1 large onion, chopped fine
  • 1 tablespoon grated fresh ginger Ginger is expensive, I have never used.  But I am sure adding this to the recipe would be delicious.
  • 1 1/2 2 cups chicken broth
  • 1 2 can (14 ounces) unsweetened coconut milk, full fat
  • 2 3 teaspoon curry powder
  • 1 jalapeño  Serrano Peppers, seeded, minced
  • 2 tablespoons 1/2 cup lime juice
  • 1 small 1/2 of a green bell pepper, sliced thin
  • 1/2  1 cup chopped fresh cilantro, plus extra for garnish
  • 1/2  1 cup unsweetened chipped coconut
  • 4 cups freshly cooked jasmine rice Brown (optional)

Directions:
1) Heat the olive oil in a medium Large sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender {about 4 minutes}.
2) Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper, coconut flakes and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
3) Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.
Makes approximately 8 servings

{Ingredients}
{Cooking the Chicken- This time I didn’t shred chicken, other times I have and it is a lot better}

{Cut up greens}

{Sauteing the Onions}

{Brown Rice}
{Ta-Dah!- Amazingness}
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