This Thai soup is spicy, but if you like spicy curry, you may just like this soup. Just a note about the Galanga Ginger, you do not have to use the powder, you can use the fresh if you like.
Coconut, Red Curry Soup
2 pounds Chicken, cut into bite sized pieces
2 heaping Tablespoons Red Curry Paste ( less if you don't want it too spicy)
1 to 2 Tablespoons Olive oil, just enough to help spread the red curry paste evenly over the chicken
2 heaping teaspoons Galanga Powder (you can find this at an Asian Grocer, this is Galanga Ginger Powder)
1 quart Chicken Stock
1 large onion, cut into large pieces
1 or 2 carrots, sliced into coins, or oblong coins (I like 2, but my husband likes only 1)
5 stalks Lemon Grass (long stalks removed, mince the inside soft white parts only)
1 can Coconut Milk
2 Roma tomatoes
Juice of 2 limes
5 mushrooms
Add to pan:
ginger
Olive oil
Red Curry Paste
2 pounds chicken
When chicken is sealed on all sides, add:
chicken stock
onions
carrots
lemon grass
Bring to a boil. Reduce heat and simmer 30 minutes, covered.
Add coconut milk, tomatoes, lime juice and mushrooms.
Simmer uncovered for 1 minute.
Serve with fresh green onions.
