THAI COCONUT CHICKEN SOUP

I found this recipe in The America’s Test Kitchen Family Cookbook, Heavy Duty Revised Edition.  Executing this dish requires only basic cooking skills and yet delivers complex flavors.  That’s a win when trying to create a homemade meal for a crowd on a busy weeknight.

I made two pots for our community dinner last Thursday.  The aromatic broth with shredded chicken was rich and savory, but it lacked the satisfying bite of a main dish meal.  So I made it again on Monday night – adding quartered baby potatoes, slices of fresh red bell pepper, and chunks of bright orange carrots – and it was delish!

I hope you have the opportunity to make a pot for your people sometime soon.

THAI COCONUT CHICKEN SOUP, serves 8

ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons grated ginger
• 2 tablespoons Thai red curry paste (found in the Asian section of most grocery stores, use more or less to taste)
• 6 cups low-sodium chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon low sodium soy sauce
• 1 tablespoon brown sugar
• 12 ounces baby potatoes, scrubbed and quartered
• 1 red bell pepper, sliced, seeds and stem removed
• 2 large carrots, diced
• 2-14 ounce cans coconut milk (do not purchase “Cream of Coconut”,  which is a much sweeter product and will not work in this recipe)
• 1 rotisserie chicken, shredded, skin and bones removed
• 3 tablespoons fresh lime juice
• Salt
• 1/2 cup fresh cilantro leaves

directions

1. Heat oil in a large Dutch oven or stock pot over medium heat until shimmering.  Stir in the ginger and curry paste and cook for one minute.
2. Add 1/2 cup of the broth, stir until the curry paste dissolves.  Stir in the remaining broth, the fish sauce, soy sauce, and the brown sugar.  Bring to a simmer.
3. Add the baby potatoes, bell peppers, and carrots.  Stir to combine and then simmer, partially covered for 20 minutes, or until potatoes are easily pricked with a fork.
4. Remove lid and stir in the coconut milk and chicken.  Simmer for 5 minutes.
5. Turn off heat.  Add lime juice and salt to taste.
6. Sprinkle cilantro leaves over pot just before serving.

ENJOY!