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To make the soup more substantial, add about 2 c of jasmine rice or cooked rice noodles before serving. |
- 1 13.5 oz can unsweeneted coconut milk
- 1 1/2 to 2 tsp green curry paste
- four 2 inch strips of lime zest
- 2 quarter-sized pieces of fresh ginger, lightly crushed
- 1/2 teaspoon sugar
- 3 cups low-sodium chicken stock
- 2 medium skinless, boneless chicken breast halves, cut into 3/4 inch pieces
- 3 tablespoons asian fish sauce
- 1/4 c cilantro leaves, coarsely chopped
- 6 basil leaves, coarsely choppped
- 1 tbsp fresh lime juice
- In a large saucepan, combine coconut milk, curry paste, lime zest, gigner and sugar and bring to a simmer over moderate heat. Add chicken stock, cover and simmer over moderately low heat for 8 minutes.
- Raise the heat to moderate and bring the soup to a boil. Add the chicken, fish sauce, 3 tbsp of cilantrol and the basil. Stir and simmer until chicken is cooked, about 4 minutes
- Discard the ginger and lime zest. Add the remaining 1 tbsp of cilantro and stir in the lime juice. Serve hot