It seems like everyone around me is sick, and I too was feeling a little itch in my throat. So, what better way to fight off those pesky germs than a warm comforting bowl of soup. One of my favorite soups to get when I'm sick is the Thai dish, Tom Yum. It's a sour & spicy soup, which totally clears up the sinuses and soothes my throat. I knew this dish used lemongrass, so it seemed to be the perfect choice for my first attempt at cooking with lemongrass! I looked online for some recipes, but then I came across a recipe for a thai-style chicken soup which looked quite tasty, so I decided to make that instead, with of course a few tweaks of my own.
I had previously had a curry soup before which I thought was delicious. So to make it my own, I decided to incorporate those flavors and add some curry paste into the soup. Also, the original recipe was just for a broth base soup, and I wanted mine to be more filling. So, I looked in my pantry and just so happened to have a pack of rice noodles, which was exactly what this soup needed. So here's the recipe for what I call Thai Curry Chicken Noodle Soup:
Thai Curry Chicken Noodle Soup
Ingredients:
- 1 boneless, skinless chicken breast, cut into bite sized pieces
- 2 Tbsp vegetable oil
- 1 pack of button mushrooms, sliced
- 2 shallots, diced
- 2 Tbsp. Red Curry Paste
- 1 can coconut milk
- 2 cans of chicken broth
- 1-2 inches of ginger, roughly chopped
- ¼ cup lime juice
- 4 Tbsp fish sauce
- 3 tbsp brown sugar
- cilantro, roughly chopped for garnishing
Directions:
1.Heat oil in medium pot of medium heat and add chicken. Cook a few minutes until lightly browned, but not fully cooked. Remove from pan and set aside.
2.Add shallots to pot and saute until lightly browned (a couple of minutes). Then add mushrooms and saute for a few more minutes.
3.Stir in curry paste and saute for a few more minutes
4.Add in coconut milk and chicken stock. Stir.
5.Add in ginger, lemongrass, lime juice, fish sauce, and brown sugar. Stir.
6.Add chicken back into pot and let simmer for 15-20 minutes and chicken had fully cooked and flavors infuse.
7.Turn off heat, stir in a handful of cilantro. And Serve.
I had cooked the rice noodles separately, so that it didn't over cook in the broth. Once the soup was done, I took a handful of noodles and placed it at the bottom of my bowl and ladled the soup over it. And because I love cilantro, I threw another couple of pinches of it on top, and it was ready to eat! It definitely hit the spot! The hot broth and lime-ness of it did indeed sooth my throat. The sick brother was eating next to me, and all I kept hearing was sniffling, so I assume it was also helping to clear his sinuses. It had a slight spice to it from the curry paste, and the coconut milk added the perfect sweetness to complement it.
