Thai Chicken Soup with Red Curry

I wish I could bring you the cure for the common cold.  I can't, but this is pretty darn close.

The curry brings it just enough zest to really help wake up the nasal passages.  And even if your taste buds aren't at their peak, the flavors of this soup stand out boldly.  This is my new favorite soup.  I shall never be without a lime, bok choy, and lemon grass again.

Thai Chicken Soup with Red Curry

by Emily Morris

Prep Time: 20 minutes

Cook Time: 30 minutes

Keywords: saute soup/stew chicken coconut Thai

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Ingredients (serves 4)

• 2 tablespoon Thai red curry paste, or to taste
• 12 ounces skinless, boneless chicken breast halves, cut into narrow strips
• 1 green pepper
• 1 red pepper
• 1 small head bok choy, sliced into 1/2 inch slices
• 3 cups canned or homemade chicken stock
• 2 cans unsweetened coconut milk
• juice of 1 lime
• 1 tablespoon brown sugar
• 1 tablespoon fresh ginger, peeled and grated
• 2 stalks lemon grass, halved, white part only
• 1 cup brown rice, cooked
• 1 tablespoon fish sauce 
• 2 tablespoons soy sauce
• 1/4 cup fresh cilantro, chopped

Instructions

Scoop the thick coconut cream from the top of one of the cans of coconut milk into a large stockpot set over medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.

Add the chicken and saute until cooked through, about 5 minutes. Add green and red peppers and stir for another 5 minutes.

Add the remaining coconut milk from the 2 cans, the chicken broth, lemon grass, fish sauce, lime juice and brown sugar. Grate the ginger into the broth with a microplane grater or standard box grater. Simmer for 20-30 minutes.

Stir in the bok choy. Simmer for 5 minutes. Add the the brown rice.

Stir in most of the cilantro. Remove the lemon grass stalks. Taste and season with a dash of salt or soy sauce as needed. Ladle into large bowls.

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