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Chicken and Coconut Milk Curry Soup

Source of Recipe

From "The Home Cook" by Alex Guarnaschelli


Recipe Introduction

"Honestly this recipe is not so much about loving chicken soup in all forms as it is about my not-so-secret love affair with coconut milk. When I cook with it, I open the can and catch that first smell of rich coconut and my heart beats faster. While we think of chicken as rich, it actually screams for some added creamy richness. This soup is the answer."

List of Ingredients

â—¦ 4 cups chicken stock
â—¦ 2 (13.5-ounce) cans unsweetened coconut milk
â—¦ Kosher salt
â—¦ 2 small jalapeños, seeded and thinly sliced
â—¦ 1 Thai (bird's-eye) chile, thinly sliced
â—¦ 3 tablespoons fish sauce (nam pla)
â—¦ 1 tablespoon honey
â—¦ 4 boneless, skinless chicken breasts (about 1 pound), cut into 1-inch pieces
â—¦ Juice of 1 lime
â—¦ 1 tablespoon minced fresh ginger


Recipe

In a medium pot, bring the chicken stock to a boil over high heat and cook until it has reduced by one-fourth; there should be about 3 cups liquid remaining. This will take 5 to 8 minutes.

Add the coconut milk and 1 tablespoon salt, and simmer over medium heat until the flavors integrate, 3 to 5 minutes. Stir in the jalapeños, Thai chile, fish sauce, and honey. Simmer for a few minutes, and then stir in the chicken. Simmer gently over medium-low heat until the chicken is cooked through, 15 to 20 minutes.

Taste for seasoning. Add the lime juice and ginger.
Remove the pot from the heat and allow the soup to sit for 8 to 10 minutes before ladling it into individual bowls.

Serves 4 to 6