Thai Coconut Soup: 2 chicken breast sliced into thin strips 1 TB sesame oil 1 bunch cilantro root, rinsed and finely minced 1 small knob fresh ginger, peeled and minced 2 cans coconut milk 2 cups chicken broth 2 cups water 1 heaping TB red curry paste 2 TB fish sauce 1/2 bunch cilantro, washed and minced 1 carrot, peeled and thinly sliced 2 limes, washed zested and juiced 2 cups bean sprouts 1 pkg rice noddles 2 splashes low sodium soy sauce 2 green onions, washed and finely sliced * into a soup pot add sesame oil on medium heat. When it just starts to smoke add chicken, cilantro root and ginger. Cook 5 minutes. Add coconut milk, broth, water, curry paste, fish sauce, soy sauce and lime juice. Allow to come to a boil. Add bean sprouts, rice noddles and carrots. Cook addt. 15min. Shut off heat and add cilantro and green onions. **tip on your fish sauce. This may be the only time you buy it, but trust me dont buy the cheapest brand. It should smell salty not like rotten fish** **lime juicing tip. Roll lime on your cutting board first. Once cut in half stab the middle with a fork and just squeeze it. You will be surprised how much more juice you get out this way! Serve with Sriracha Chili Sauce for a little extra heat!
Posted on: Fri, 01 Aug 2014 00:53:02 +0000
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