February 24, 2013

What's For Dinner...Thai Coconut Chicken Soup

For girls night the other night I made the following soup- which I made the recipe up for- and it was a big hit.

Best Thai Coconut Soup
1 Teaspoon of vegetable oil
2 bunches of cilantro stems, chopped into bit size lengths
2 Tablespoons of grated ginger
Zest of 2 limes
1 1/2 Tablespoons of Red Curry Paste
3 cans of 13.5 oz Coconut Milk (Don't use light coconut milk)
4 cups of water
1 Teaspoon of sugar
3 Tablespoons of Fish Sauce
2 Tablespoons of Soy Sauce
12 Organic Chicken drumsticks
1/4 cup green onions plus some for garnish
1/4 cup cilantro leaves plus some for garnish
1 4 oz package of rice noodles (I like to use the thin variety)
Chopped Mint for Garnish
Crunchy Rice Noodles for Garnish

In a large pot over medium low heat add oil and chopped cilantro stems.  Cook 1 minute then add in  red curry paste and 2 tablespoons of coconut milk.  Stir and cook together for 1 minute.  Add ginger, fish sauce, and soy sauce, cook for 30 seconds. 

Add water, coconut milk, sugar, and lime zest.  Once all of the liquid has been added slide the drumsticks into the pot and simmer for at least 30 minutes and up to 2 hours.  Just before serving break the rice noodles into small bite size pieces.  Add to the broth.  Once the noodles are fully cooked add the 1/4 cup each of the cilantro leaves green onions.  

Place 1 drumstick into each bowl, pour soup over the chicken and garnish with mint, green onions, cilantro, and crunchy rice noodles.  

This soup is perfect for a cold winter night!  A fun spin on a typical chicken and noodle soup.