Thai Chicken Coconut Curry Soup
1 Tbsp Sesame Oil
1 Tbsp Olive Oil (Omit if using non-stick pan)
1 chicken breast, cut into cubes - sprinkled with salt and pepper.
2 cloves garlic, minced
1/2 Tbsp ginger, minced
1 can coconut milk (14 oz)
4 cups chicken broth
1-1/2 Tbsp Green Curry Paste
1 leek, thinly sliced
1 jalapeno, cut into small dice
Cabbage - 1/4 to 1/3 head, sliced thinly
4 oz mushrooms, sliced
Cilantro leaves ~1/4 cup chopped up
Cooked Rice Noodles
In a pan large enough to hold soup (holds at least a gallon), add oils. Heat oil over Medium-High heat. Once the oil is hot, toss in the chicken breast cubes. Cook until no longer pink. Add garlic and ginger, cook 1 minute more.
Add the can of coconut milk and chicken broth. Whisk in the Green Curry Paste. Make sure to stir it well to get it incorporated.
Add the leek, jalapeno and cabbage to the pan, stir to combine. Cook for a few minutes then add the mushrooms, and cilantro. Let simmer for about 5-10 minutes.
Place the cooked noodles in the bottom of a bowl. Spoon soup over the top.
Crystal CK (CrystalsCozyK)
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