Thai Style Main Course Chicken Soup


8 cups chicken stock
4 cups water
1 tablespoon Thai green curry paste* (recipe below)
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled, grated fresh ginger
1 teaspoon coriander seeds, crushed
2 cups loosely packed whole fresh corriander leaves, plus 1/2 cup chopped
1 cup jasmine rice
¾ lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips
1 (13- to 14-oz) can unsweetened coconut milk, stirred well
¼ lb mange tout, trimmed and cut diagonally into 1/4-inch strips
2 tablespoons Asian fish sauce*
2 tablespoons fresh lime juice
salt to taste

Accompaniment: lime wedges


1. Combine stock & water in saucepan
2. Add curry paste, garlic, ginger, coriander seeds, and whole corriander leaves
3. simmer uncovered, for about about 15 minutes
4. Pour through a paper-towel-lined sieve into a heavy pot and discard solids
5. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender(about 15 minutes)
6. Add chicken poach at a simmer, uncovered, until just cooked through, about 5 minutes
7. Stir in coconut milk, snow peas, and fish sauce
8. simmer, uncovered, until peas are crisp-tender, about 2 minutes
9. Remove from heat and stir in lime juice, salt, and chopped cilantro

Makes 6 - 8 main-course servings

*Available at Asian markets, some specialty foods shops, and some supermarkets

Using monkfish instead of chicken in this recipe makes for an equally delicious soup




10-12 medium green chillies, deseeded
2 stalks fresh lemongrass, stalks trimmed and outer layer removed
4 cm piece fresh ginger, peeled
6 cloves garlic, peeled
4 shallots, peeled
4 kaffir lime leaves, fresh or freeze-dried
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 bunch coriander
1 small bunch basil
2 tablespoons olive oil
2 limes, zest and juice
½ teaspoon freshly ground black pepper


1. Roughly chop the chilies, lemongrass, ginger and shallots
2. Put all the ingredients together in a blender or food processor and blend to a smooth paste
3. add a little more oil if necessary

This paste will keep in an airtight container in the fridge for up to one week, or in the freezer for three months

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