This rich and delicious soup is just the thing for a cold winter afternoon. It's easy preparation and spicy, fresh taste will leave you looking for more tasty Thai recipes to try!
Open 2, 14-ounce cans of coconut milk.
Zest and juice 4 limes.
Remove tough outer portions of lemongrass and chop into two-inch lengths.
Peel and slice ginger.
Finely chop fresh ginger root.
Rinse and clean the chilies.
Measure about 3 tablespoons of Thai red curry paste (More or less to taste).
Cut chicken breast into thin slices or small cubes.
Chop basil and cilantro and set aside to garnish the soup after it is cooked.
In a large soup pot, over medium heat, add chopped ginger and curry paste. Stir until heated through.
Add coconut milk and stir.
Add lemongrass, chilies, and lime leaves. Bring soup to a light boil.
Add fish sauce...
And chicken stock and simmer over medium heat for about 5-7 minutes, or until chicken is cooked through.
Add lime juice and zest just before serving and stir until web combined.
Garnish with chopped cilantro, basil, and more chilies. Enjoy!
Thanks to Brad for sharing this delicious recipe, his kitchen, and his friendship. <3
- 2.0 14-ounce cans coconut milk
- 8.0 Slices of fresh ginger
- 4.0 Stalks lemon grass
- 2.0Tbsp Fresh lime zest
- 1/2lb Boneless, skinless chicken breast, cubed
- 10.0Tbsp Thai or Vietnamese fish sauce
- 2.0Tbsp Brown sugar
- 1.0c Fresh lime juice
- 2.0tsp Red curry paste
- 1/2c Cilantro, coarsely chopped
- 20.0 Fresh Thai chilies, diced
- 6.0c Chicken stock
- 1.0 Small bunch, fresh basil