Thai Coconut Curry

This soup is a staple for a cold day and is so wonderfully versatile you can make it with any protein you have on hand. For this version, I use chicken...but shrimp, fresh fish, beef or vegetarian all make wonderful options. You can also dial up the heat or keep it mellow for the kids. I love the smell of the curry, ginger, garlic and onions and the creamy coconut as they meet in the pot. The key to this soup is all of the different textures. Add the vegetables a few minutes before serving so they remain crispy. Brown rice noodles are a great addition if you want to make a heartier meal out of it. I love using a variety of accoutrements tableside...spicy thai peanuts, sliced limes, bean sprouts, cilantro, basil, scallions all add flavors and textures which combine delightfully within this vibrant and creamy soup. 

Prep Time: 30 mins | Stove Time: 45 mins | Servings: 6 (with lots of leftovers)

INGREDIENTS

• 1/2 large white onion, minced 
• 2 tablespoon minced garlic
• 4 tablespoons minced ginger
• 3 tablespoons Thai Red Chile Paste
• 1 Thai chile, minced (as your palette allows)
• 2 teaspoons tumeric
• 2 teaspoons curry powder
• 40 ounces of light coconut milk
• 2 Lemongrass stalks
• ½ bunch of scallions-sliced thinly
• 12-16 Shitake mushrooms, washed, stems removed, sliced thinly
• 1 red pepper & 1 yellow pepper, thinly sliced
• 4 cups roasted shredded chicken
• 1 cups white and red cabbage sliced thinly then diced
• 3-4 quarts of chicken stock
• 1/3 bunch chopped Cilantro
• 1/2 bunch chopped Basil
• Kosher (always) salt and pepper to taste
• 3 fresh limes

DIRECTIONS

• In a large stockpot on medium heat the oil and add the minced onion, garlic and ginger and saute but do not brown. Add the minced thai chile now if you want a firey soup
• Add the Red Thai Curry Paste, Curry and Tumeric and saute on medium heat, stirring while flavors blend
• Add 8 ounces of the coconut milk and stir for several minutes to combine flavors
• Add the shredded chicken and saute the chicken for five minutes
• Add 3 quarts of the chicken broth and the rest of the coconut milk to your texture and taste
• Add 2 Lemograss Stalks
• Allow to simmer for 15-20 minutes as flavors combine. Taste for heat factor and salt and adjust as needed
• Once the broth is as you like it, add the mushrooms and allow to simmer for 5-10 minutes until mushrooms soften and flavors are combined. 
• Remove Lemongrass 
•  5 minutes before you are ready to serve, add the red peppers and cabbage and simmer. You want these to remain crispy. 
• Add your favorite accoutrements before serving. I recommend thai peanuts, sliced limes, bean sprouts, cilantro, basil and diced scallions. Generously squeeze fresh limes over each bowl before serving. 
• For a hearty meal, brown rice noodles are a great addition to this soup. But I love the spicy broth of the soup without them.