Monday, February 22, 2010

Thai-Style Curried Chicken Soup

Thai-Style Curried Chicken Soup
Servings: 6
Weight Watchers Points: 8 per serving

1 Tbsp. Canola oil
1 Tbsp. Thai red curry paste
3 c. chicken broth
2 c. light coconut milk
1 c. regular coconut milk
1 large lemongrass stalk, trimmed and cut into 1/2-inch pieces
1 tsp. fresh ginger, minced
2 Thai chilies, seeded and chopped
3 Tbsp. fresh lime juice
2 Tbsp. fish sauce
1 boneless, skinless chicken breast, cut into thin strips
1/2 lb. fresh white mushrooms, thinly sliced
1/4 c. fresh basil leaves, julienned, plus some for garnish

Warm the oil in a soup pot over medium heat. Add the curry paste and cook, stirring, until fragrant, about 1 minute. Add the broth, coconut milks, lemongrass, ginger, chilies to taste, lime juice and fish sauce and bring to a simmer. Stir well and simmer until fragrant, about 5 minutes.

Add the chicken strips and cook until just opaque throughout, about 2 minutes. If desired, test a piece of chicken to make sure it's fully cooked. Add the mushrooms and sliced basil and cook until the mushrooms are softened, about 2 minutes longer.

Ladle the soup into bowls and garnish with additional basil. Serve at once.

NOTES: We haven't tried this recipe yet.

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