January 8, 2010

Curry Chicken & Coconut Soup

Char and I have made this a few times now. It is creamy, spicy with a bit of curry bite… and it is very yummy! A great soup to warm you up or clear your sinuses!

Oh… by the way, you can always hold back on some of the spice if this recipe carries too much heat for you.

Ingredients

  • 6 cups chicken broth
  • 2 – 4 cups water
  • 1 – 2 jalapeño peppers, seeded and finely chopped
  • 6 – 8 cloves garlic, chopped
  • 3 tablespoons grated ginger
  • 2 teaspoons grated lemon zest
  • 1 – 2 teaspoons grated lime zest
  • 2 tablespoons spicy yellow curry powder
  • 1/4 cup fresh lemon (or lime) juice
  • 3 tablespoons Thai fish sauce
  • 3 cups baby Portabella mushrooms, sliced
  • 2 cups baby spinach
  • 6 boneless, skinless chicken thighs, cut into strips
  • 28 ounces of coconut milk (2 14oz cans)
  • 2 tablespoon chopped cilantro (plus sprigs for garnish)
  • Sriracha sauce (a.k.a. “Rooster sauce”) to taste

Directions

  1. Combine broth, water, pepper, garlic, ginger, lemon zest, lime zest, lemon juice, curry powder, and 3 tablespoon fish sauce in a stockpot. Season with salt (but be careful! Fish sauce is very salty!).
  2. Submerge noodles in warm water for about 15 minutes to loosen them up. Then drain.
  3. Bring soup to a simmer, add noodles and cook for about 3 minutes. The noodles do not take long, and you don’t want to over-do it (and they will still cook after you remove them from the soup).
  4. Using tongs, transfer noodles to a bowl and cover them to keep warm and to keep them from drying out.
  5. Add mushrooms to broth and simmer for about 3 to 5 minutes.
  6. Stir in spinach until it begins to wilt, about 1 minute.
  7. Add chicken and coconut milk and simmer. Stir until chicken is just cooked, 3 to 5 minutes.
  8. Add chopped cilantro.
  9. Add Sriracha sauce, to taste.
  10. Using tongs, divide noodles among 4 bowls.
  11. Ladle soup into bowls and garnish with sprigs of cilantro.