Wednesday, January 2, 2019

Thai Green Chicken Soup



Ingredients
2 (1-in.) pieces peeled fresh ginger, divided
1 tablespoon canola oil
2 teaspoons minced garlic
2 tablespoons green curry paste
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
3 cups unsalted chicken stock
1/2 cup water
2 tablespoons fresh lime juice
1 (13.5-oz.) can light coconut milk
1/4 cup fresh cilantro stems
1 cup fresh snow peas, diagonally sliced
3 ounces uncooked brown rice vermicelli noodles (or udon)
1/2 cup fresh cilantro sprigs
Lime wedges

Mince 1 piece of ginger to equal about 1 tablespoon. Heat oil in a Dutch oven over medium-high. Add minced ginger and garlic; sauté 1 minute. Stir in curry paste; cook 1 minute. Add chicken; cook 3 minutes, stirring occasionally. Add remaining piece of ginger, stock, 1/2 cup water, juice, coconut milk, and cilantro stems; bring to a simmer, and cook 10 minutes.

Discard ginger piece. Stir in peas and noodles; cook 3 minutes or until noodles are tender. Top with cilantro sprigs and serve with lime wedges.

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