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Coconut & Green Curry Chicken Soup

Ingredients

  • 2 boneless skinless, chicken breasts
  • 3 Tbsp vegetable oil
  • 1 large white or yellow onion medium diced
  • 3 large russet potatoes peeled, medium diced
  • 1 Tbsp finely chopped garlic
  • 1/2 white or brown mushroom sliced
  • 1 Tbsp finely chopped ginger
  • 2 Tbsp curry past
  • 2 quarts chicken stock
  • 2 Tbsp light fish sauce
  • 6 kaffir lime leaves or 2 tbsp lime juice
  • 1 ou. dried or 1/2 fresh Shitake mushroom
  • 2 14 once cans of coconut milk
  • 1 1/2 tsp sea salt
  • 1/2 C. chopped Thai basil

Instructions

  • Cut chicken into 1” pieces. Heat oil in skillet and saute chicken in batches, searing quickly, but not cooking through. Remove and set aside.
  • In a medium size skillet, saute onion, potatoes, garlic, all mushrooms and ginger until onion is translucent. Stir in green curry paste.
  • Spoon onion-curry mix into a 6 qt pot. Add chicken stock and bring to a simmer, cooking for 20 minutes or until potatoes are almost tender. Add fish sauce, citrus leaves, coconut milk and salt. Bring to a simmer and cook an additional 20 minutes.