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Red Curry Chicken Soup

by: Chef Richard

With fall here, what better time to dive into some amazing soup recipes?  But why settle for the same old chicken noodle? My Red Curry Chicken Soup recipe  is not only delicious, but also fragrant and sumptuous. Have you ever cooked with Thai Red Curry paste?  It can be used in a variety of dishes and adds wonderful flavor. The coconut milk is also easy to find in most grocery stores. Try my soup recipe below and let me know how it comes out!

1 Tbsp Grape seed oil

3 boneless/ skinless Chicken Breast, thick sliced

1/2 white onion sliced thin

1″ Pc ginger root, peeled and Julienned

2 Tsp Lemongrass Puree

3 Cloves Garlic, minced

1 1/2 Tbsp Red Curry Paste

2 Cans Coconut Milk

1 1/2 Cups Chicken Stock

1 Cinnamon Stick

2 Cloves, Whole

2 Tsp Cumin powder

1 Tsp Cardamom Powder

3 Tbsp Minced Cilantro

1 Cup pre-cooked rice

Salt and Cracked Black Pepper T.T.

Sriacha for garnish

In a pot, heat up the grape seed oil. Salt and pepper the chicken and on high heat, brown the breasts, then remove, let cool and slice. Add onion, ginger, garlic, and lemongrass to the pot.

Saute until translucent. Add red curry paste and then mix until evenly distributed and toast lightly. Add the coconut milk, chicken stock, sliced chicken breast, cardamom, and cumin along with the cinnamon stick and cloves. Allow to simmer for at least 1 hour.

Now is the opportune time to salt and pepper, when you salt and pepper too early and the liquid reduces, all flavors concentrate this is why you want to wait till the end to add salt and pepper to your taste. Add the rice 5 minutes before service to allow it to heat up.

Please don’t buy pre-cooked rice! There is a reason that Easy Rice was one of the first recipes that I gave you! Remember, rice is your friend! Garnish with Cilantro, and Sriacha for an extra spice!. Add a side of crusty bread and enjoy!

Chef Richard

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