Coconut, Red Curry Soup

 

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.