Post by Steve on Jan 5, 2010 21:01:20 GMT -5
Some nice Asian flavors in this one and not blazing spicy- you can control this by adjusting the level of green curry paste. It does get spicy hot very quickly, so when in doubt use less.
13.5 ounce can unsweetened coconut milk
1½ - 2 tsp. green curry paste (2 was very hot)
four 2-in. strips lime zest
2 quarter-size pieces fresh ginger, lightly crushed
½ tsp. sugar
3 cups chicken stock
2 medium skinless, boneless chicken breast halves, cut into ¾-inch pieces
3 Tblsp. Asian fish sauce
¼ cup cilantro leaves, coarsely chopped
6 basil leaves, coarsely chopped
1 Tblsp. fresh lime juice
1. In a large saucepan, combine the coconut milk, curry paste, lime zest, ginger and sugar and bring to a simmer over medium heat.
2. Add the chicken stock, cover and simmer over moderately low heat for 8 minutes.
3. Raise the heat to moderate and bring the soup to a boil.
4. Add the chicken, fish sauce, 3 Tablespoons of the cilantro and the basil.
5. Stir and simmer until the chicken is cooked -- about 4 minutes.
6. Discard the ginger and lime zest.
7. Add the remaining 1 Tablespoon of cilantro and stir in the lime juice.
8. To make the soup more substantial, add about 2 cups of cooked rice or cooked rice noodles before serving. I made 2 servings in the rice cooker and added all of it.
13.5 ounce can unsweetened coconut milk
1½ - 2 tsp. green curry paste (2 was very hot)
four 2-in. strips lime zest
2 quarter-size pieces fresh ginger, lightly crushed
½ tsp. sugar
3 cups chicken stock
2 medium skinless, boneless chicken breast halves, cut into ¾-inch pieces
3 Tblsp. Asian fish sauce
¼ cup cilantro leaves, coarsely chopped
6 basil leaves, coarsely chopped
1 Tblsp. fresh lime juice
1. In a large saucepan, combine the coconut milk, curry paste, lime zest, ginger and sugar and bring to a simmer over medium heat.
2. Add the chicken stock, cover and simmer over moderately low heat for 8 minutes.
3. Raise the heat to moderate and bring the soup to a boil.
4. Add the chicken, fish sauce, 3 Tablespoons of the cilantro and the basil.
5. Stir and simmer until the chicken is cooked -- about 4 minutes.
6. Discard the ginger and lime zest.
7. Add the remaining 1 Tablespoon of cilantro and stir in the lime juice.
8. To make the soup more substantial, add about 2 cups of cooked rice or cooked rice noodles before serving. I made 2 servings in the rice cooker and added all of it.