Hi.

I'm Jamie and welcome to Mellow Mondays! I'm so glad you're here. Stay as long as you'd like. 

THAI COCONUT CURRY SOUP

Winter is in full swing here in LA with a high of 60 and lows of 40.. not quite the winters that we are used to, but we should be taking a quick trip to Big Bear soon to hopefully catch some snow.  Maybe, just maybe, we will actually be able to put on a winter coat and crack out the extra warm shoes. We have been enjoying the rain from El nino, which has brought on the winter ambiance that my heart is craving. So here is a great Thai soup recipe that is sure to warm hearts and fill some tummies with yumminess.

Photo and recipe by Chef Michael Smith

Photo and recipe by Chef Michael Smith

YIELD: SERVES 4

INGREDIENTS

2 cans of premium coconut milk
1 heaping tablespoon of Thai curry paste
the tender stems of 1 bunch of cilantro, rinsed well
2 chicken breasts, thinly sliced
2 cups of chicken broth
1 carrot, shredded
4 or 5 lime leaves
2 stalks of lemon grass, halved lengthwise, woody leaves removed
2 tablespoons of fish sauce
the zest and juice of 2 limes
a small knob frozen ginger
a handful bean sprouts
a 8 ounce package rice noodles
1 bunch of cilantro leaves, rinsed
2 or 3 green onions, thinly sliced
a sprinkle or two salt 

INSTRUCTIONS

Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.

Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.

Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.

Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.

Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

I hope you enjoy this as much as we do! 

Jamie

simple and delicious almond milk

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