Recipe

Thai Coconut Chicken Soup Recipe

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Ingredients

Directions

Step #1 Pre cook 1/2 pd of pasta.
Step #2 Break pasta into 2- 3 inch lengths boil til almost done (al dente) do not over cook as it will not hold up in soup.
Step #3 Drain & set aside covered.
Step #4 Dice 4 fresh chicken breasts in to cubes.
Step #5 Heat skillet w/ 2-3 oz olive oil on med.
Step #6 heat add crushed fresh garlic 1 clove 1 min add 1 heaping tbspn thai red curry paste stir until mixed w oil add chicken, mix until coated with red curry oil , a few twists of fresh ground pepper cook this until done.
Step #7 At the same time as chicken is cooking have a stock pot with 48 oz chicken stock & 1 heaping tspoon of grated fresh ginger or ginger paste , You can add 1 tbspoon Thai red curry paste here also I do,1 tbspoon brown sugar, bring to a boil turn down to med heat.
Step #8 Add sliced habanaro peppers, very hot be careful! 3-4 for a kick 1-2 for just a hint of hot.
Step #9 Or substitute another type of pepper.
Step #10 Add bag of frozen onion & pepper mix , 1 can straw mushrooms, 1 can waterchestnuts simmer til hot.
Step #11 Add 3 cans coconut milk do not boil beyond this point low heat/simmer only! Add seasoned cooked chicken mixture.
Step #12 Add pasta at the end.
Step #13 You can continue to add thai red curry paste if necessary.
Enjoy the Thai Coconut Chicken Soup recipe

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