Curry Coconut Chicken Soup

• Produce

  • 1/4 cup Chiffonade of fresh basil, leaves
  • 1/4 cup Cilantro, fresh
  • 1 Ea. lime, wedges
  • 2 Ea. serrano peppers
  • 1 Ea. yellow bell pepper
  • 1/2 cup Edamame, frozen
  • 4 oz Enoki mushrooms, fresh
  • 3 whole cloves Garlic
  • 1 tbsp Ginger, fresh
  • 2 Green onions
  • 2 tbsp Mint, fresh leaves
  • 1 Onion, medium
  • 4 oz Shiitake mushrooms, fresh
  • 1/2 cup Sunflower or bean sprouts

• Canned Goods

  • 8 cups Chicken broth, reduced sodium
  • 2 cans Coconut milk
  • 1 tbsp Green curry paste
  • 1 tbsp Red curry paste

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1 tbsp Curry powder
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Other

  • 6 Ea. boneless, skinless chicken thighs

Found on littlerustedladle.com

Description

Ingredients

• ¼ cup vegetable oil
• 1 medium onion, chopped
• 1 Tbsp. green curry paste
• 1 Tbsp. red curry paste
• 3 whole cloves garlic, minced
• 1 Tbsp. fresh ginger, minced
• 1 ea. yellow bell pepper, diced
• 4 ozs. fresh shiitake mushrooms, stems removed, thinly sliced
• 8 cups reduced sodium chicken broth
• 6 ea. boneless, skinless chicken thighs
• 2 cans(14 ozs.) coconut milk
• 1 Tbsp. curry powder
• 3 Tbsp. brown sugar
• ¼ tsp. crushed red pepper flakes
• 2 green onions, thinly sliced
• ¼ cup chopped fresh cilantro
• 2 ea. serrano peppers, thinly sliced
• ½ cup frozen edamame
• ½ cup sunflower or bean sprouts
• ¼ cup chiffonade of fresh basil leaves
• 2 Tbsp. fresh mint leaves
• 4 ozs. fresh enoki mushrooms, optional
• 1 ea. lime, cut into wedges

Directions

• In a large stock pot or dutch oven, salute onion, curry paste, garlic, ginger, bell pepper, and shiitake mushrooms in oil over medium heat until softened.
• Add chicken broth and bring to a simmer. Add chicken thighs. Simmer on low for 15-20 minutes or until chicken is cooked through. Remove chicken with a pair of tongs, and set aside until cool enough to handle. Pull chicken into pieces, and set aside.
• Add coconut milk, curry powder, brown sugar and red pepper flakes to soup. Simmer until coconut milk has melted completely.
• Add chicken back to soup and simmer for 15 minutes.
• Ladle into bowls, and serve.
• For garnish: Top with chopped green onions, cilantro, serrano pepper slices, edamame, sunflower sprouts, basil, mint, enoki mushrooms and a one wedge of lime squeezed over the top.