I am a huge fan of Thai food. I have yet to find something that I do not like while going out to dinner so I thought that I would start to recreate what I have been trying and loving when I go out for dinner. One of my favorite parts of Thai food is their soups. I love all of the different flavors that you can put together and somehow taste amazing. This is one of my favorite soup recipes that I have made so far.
2 Teaspoons of vegetable oil
1 Tablespoon of Thai red curry paste (comes in a little bottle)
4 cups of chicken stock (I used the reduced salt stuff)
1 14oz can of coconut milk (make sure you shake the can really well before you open it)
1 piece of ginger, peeled, about 2 inches
2 pieces of boneless, skinless chicken
2 teaspoons of brown sugar
2 tablespoons of fresh lime juice
1 tablespoon of fish sauce
2 tablespoons of chopped fresh cilantro
1 small bunch of Thai basil leaves (don't have to be "Thai")
Directions:
1.Cut the chicken meat into cubes of about 1 inch in size. Heat oil in a large pot over medium- high heat. Add the curry paste and cook quickly for about 30 seconds without burning it. (if you burn the curry paste, clean your pan and restart or it will taste gross)
2. Add the stock, coconut milk and ginger and bring it to a boil. Add the chicken, cover and reduce heat to medium-low. Cook until chicken is cooked through, about 15 minutes. Add the sugar, lime juice, fish sauce and vegetable. Turn heat up and cook until vegetables are just cooked but still crunchy, about 5 minutes.
3. Stir in basil leaves and pout into bowls. Top each soup bowl with cilantro and serve with rice. (For this step I put the basil leaves into the soup and let simmer for about 10 minutes to get the flavor of he basil leaves in the soup. A good rice to use for this type of dish is a sticky rice. I put the rice on the bottom of the bowl and then put the soup on top of it.)
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