Chicken Coconut Milk Curry Soup
Soup So Savory, Easy and Delicious it will become a “GoTo” Week Night Meal
Alex Guarnaschelli’s Chicken Coconut Milk Curry Soup
This is another great recipe From Alex’s expansive and comfy cookbook- The Home Cook. If you don’t have this cookbook you are missing out! I can’t even count how many times we have made this soulful soup for dinner or brought it to a friend in need. The great news is, this recipe just like the Chicken Cacciatore, from an earlier post, does not need to be modified so that it is gluten free. We agree with Alex who has a “not-so secret love affair with coconut milk".” We love it spicy so we adjust either the quantity of jalapeños or the number of Thai chilis. Our family loves to add a little sriracha after serving. To make the soup even heartier we serve it over al dente prepared rice noodles. Another hack, if you plan on saving the soup for leftovers don’t add the ginger or the lime until you are ready to serve. Enjoy this easy to make and flavorful soup. We are sure this will become a household “Go To”, just like it is in our homes!
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4-6
Ingredients
4 cups chicken stock
2 (13.5 ounce ) cans of unsweetened coconut milk
Kosher salt
2 small jalapeños, seeded and thinly sliced
1 Thai birds eye chili, thinly sliced
3 tablespoons fish sauce
1 tablespoon honey
4 boneless, skinless chicken breast (about 1 pound) cut into1-inch pieces
Juice of 1 lime
1 tablespoon minced fresh ginger
Optional- 14 ounce package of Rice Noodles. We like Thai Kitchen
Sriracha sauce to taste
In a medium pot, bring the chicken Stock to a boil over high heat and cook until it has reduced by one-fourth, there should be about 3 cups liquid remaining. This will take 5 to 8 minutes. Add the coconut milk and 1 tablespoon salt, and simmer over medium heat until the flavors blend 3 to 5 minutes. Stir in the jalapeños, thai chili, fish sauce, and honey. Simmer for a few minutes, and then stir in the chicken. Simmer gently over medium -low heat until the chicken is cooked through, 15 to 20 minutes. Taste for seasoning. Add the lime juice and ginger. Remove the pot from the heat and allow the soup to sit for 8 to 10 minutes before ladling it into individual bowls. To make the soup even heartier, serve it over al dente cooked rice noodles. Add Sriracha to your taste.
