Friday, November 22, 2019

Cosmopolitan Closets Soup Sundays - Coconut Curry Chicken Soup

Happy Friday everyone!  Thanksgiving is next week and I am busy prepping everything that I am going to cook.  I may make a soup as an appetizer before the main course, but I am looking for a light soup that isn't too filling, so I may go the butternut squash route.

Anyway, in case you didn't catch my stories this past Sunday, I made another household favorite - coconut curry chicken soup.  This soup combines the flavors of Thai green curry, as well as lemongrass and lime.  It has a smooth texture thanks to the coconut milk mixed with chicken broth.  Check out the recipe below and tag me in your soup posts on IG using  #cosmopolitanclosetssoupsundays so that I can repost!
Ingredients
1-1.5 lbs. of thinly sliced chicken breast (I started with about 10 chicken tenderloins that I sliced thin)
1 25 oz. container of Thai Kitchen unsweetened coconut milk (you can also use canned coconut milk)
2 32oz. containers of broth -chicken (I use low sodium broth)
2 carrots, shredded (you can use 1 cup of pre-shredded carrots as well)
2 medium white onion, thinly sliced
2 medium shallots, thinly sliced
1 medium red pepper, thinly sliced (you can also use 5 mini red peppers)
1 cup of chopped fresh cilantro
1 bunch of bok choy, washed and chopped
1-2 limes, juiced
1-2 TBSP of lemongrass stir-in-paste (you can also chop and saute one fresh lemon grass stalk)
1-2 TBSP of olive oil for sauteing

Suggested Seasonings (the amount you use is up to you, I season, taste, season and taste again): garlic powder, onion powder, sea salt, black pepper, thai style green curry

Instructions

1.  Thinly slice your chicken breast and place in a container to season.  I like to add a little olive oil before seasoning.  I season the chicken with all the above seasonings and let it sit overnight prior to cooking (you don't have to do this, you can season same day and cook right away)



2.  Next, heat up 1-2 TBSPs of olive oil in a dutch oven or large stock pot.  I use a medium flame to heat up the oil.  Once the oil is warm, I add my chicken breast in, piece by piece so that the slices are not piled on top of each other and turn the flame down a little to medium low.  As the chicken cooks, I flip it and remove the cooked pieces and add the remaining chicken until it is all done.

  

3.  Either before you start cooking the chicken or while its cooking, slice your onions, shallots, and peppers and shred your carrots so that they are ready to go into your pot once the chicken is done.



4.  You may or may not need to add more olive oil, I usually don't, when I begin sauteing my veggies.  I cook them on medium low until they are translucent and tender.



5. Once the veggies are done cooking, I add my coconut milk and lemongrass paste (if you are using fresh lemongrass, saute it with your veggies as it takes a long time to tenderize).  Next, add your broth.

      

6.  Allow the soup to come to a simmer, keeping the fire on medium low.  Once its at a simmer, add back your chicken breast, bok choy and cilantro.  It will seem like you need to add more liquid, but you don't, the bok choy just needs a chance to cook down.

   

7.  You can cover the soup while its simmering, reducing the fire to low.  This will allow it to cook slow and prevent all your liquid from evaporating.  Once its cooked a bit more, add all your seasonings and taste.  Given all the flavors, you will not need to over season this soup.

   

8.  Finish the soup off with the lime juice, it adds the perfect amount of acidity to the smooth and silky texture of the broth.  Once you've added the lime juice, your soup is done!  Turn the flame off and enjoy!  This soup pairs well with pita chips, fresh cilantro on top, or a little rice on the side if you want it to be more filling.  I use the below container to store it in the refrigerator, it almost always fills this container right to the top!

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