Thai Coconut Chicken Curry Soup

Chicken soup soothes the soul (not a scientific fact yet, but it may as well be). In this Thai version, we infuse the broth with coconut milk, fragrant curry paste, fresh ginger, and cilantro to wake up the senses. If you're looking to clear congestion, add a few slices of fresh jalapeno to the stock mixture while it simmers. Remember to saute the chicken just until no longer pink, otherwise the pieces may become tough in the finished soup.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 283 Calories

Ingredients

• ½ cup water
• 2 teaspoons minced garlic
• 1 tablespoon minced fresh ginger root
• 1 lime, cut into wedges
• 2 tablespoons fresh lime juice
• 1 tablespoon canola oil
• 2 tablespoons green curry paste
• 1 (13.5 ounce) can light coconut milk
• 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
• 2 cups unsalted chicken stock
• 1 (1 inch) piece peeled fresh ginger
• 1 bunch cilantro, stems and sprigs separated
• 1 cup diagonally sliced fresh snow peas
• 3 ounces uncooked brown rice vermicelli noodles

Recipe Instructions

Step 1

Heat oil in a Dutch oven over medium-high heat. Add minced ginger and garlic; saute for 1 minute. Stir in curry paste and cook for 1 minute. Add chicken and cook for 3 minutes, stirring occasionally. Add stock, coconut milk, water, ginger piece, lime juice, and 1/4 cup cilantro stems. Bring to a simmer and cook for 10 minutes.

Step 2

Discard ginger piece. Stir in snow peas and noodles. Cook until noodles are tender, about 3 minutes. Top with cilantro sprigs and serve with lime wedges.