Kelly and I cook a lot of Thai and Indian inspired dishes. This one came about to get rid of a few lingering items in the freezer. You can either make this dish with the vegetables alone or you can use either shrimp or chicken. It isn’t a vegan recipe, but I’m sure you can substitute a few items. Here’s the recipe.
Thai Curry Soup:
1 tablespoon olive oil
1 cup thinly sliced or chopped onion ( I add mixed color sliced bell peppers as well about 1 cup)
1 teaspoon (+- to taste) Thai green curry paste
1 14oz can of unsweetened coconut milk
1 can low-salt chicken broth
3 tablespoons Thai fish sauce
1 tablespoon of sugar
1 can diced tomatoes or rotel if you want more kick
1 package lg. shrimp peeled/deveined or 3 lg boneless skinless chicken breasts
1 generous squirt of lime juice
1 teaspoon yellow curry powder
1 teaspoon minced ginger
1 teaspoon minced garlic
1 can of baby corn drained
1 can of sliced water chestnuts drained
A dash of salt and pepper
Chopped fresh cilantro
Heat oil in large skillet over med-high heat. Add onions and peppers; stir fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green curry paste, yellow curry powder, garlic, and ginger ; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, salt, pepper, and sugar; bring to a boil. Add tomatoes, lime juice, w. chestnuts, and corn; and boil for about 2 minutes. If using shrimp, add them now and cook till the center is opaque and shrimp become pink (stir often), about 3 minutes. If using chicken (cubed), add now and cook soup till chicken is done, about 15 minutes or so. Transfer curry to bowls and garnish with the fresh cilantro. You also have the option of serving this soup over jasmine rice like I prefer. I just cook 1 1/2 cups of jasmine rice with 2 cups water in my rice cooker. Put the rice on at the same time you begin to cook the soup. Place desired amount of rice in bottom of the bowl and pour soup over it.
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