Green Curry Coconut Chicken Soup

This soup is amazing.  Seriously lick the bowl amazing.  All the flavors come together creating an amazing broth.  How can you go wrong with coconut milk, lemongrass, and lime juice?  Now, yes, this does have a few out of the ordinary ingredients that you may not have in your pantry unless you love Asian food...like us. And yes, one of those ingredients happen to be fish sauce, which if you smell it you will second guess just why you read my food blog.  But trust me on this one.  You will love this soup.  Take a trip to the Asian market, make the soup, and then you can thank me later on how cultured you feel and for introducing you to such a tasty way to eat fish sauce. :)  As for the lemongrass, just make sure you peel back all the outer leaves and go for the inner tender part.  It can be pretty woody so make sure you get the inner most piece.  As for brands of ingredients, I added a link so you can see picture of what the ingredient is and make sure that you are getting ones that tastes authentic and delicious.  You can do this! Enjoy!

Green Curry Coconut Chicken Soup

2 Tblsp vegetable oil
3 cloves garlic, minced

1-2 Tblsp green curry paste (Mae Ploy brand)

3 cups chicken broth

2 (15oz) cans unsweetened coconut milk

1 cup water

3 stalks lemongrass

1" piece of fresh ginger root

1/8 tsp fresh ground pepper

1 whole raw skinless & boneless chicken breast (or 1 1/2 to 2 cups cooked & diced chicken)

1/3 cup fresh lime juice (2 limes)

1/4 cup fish sauce (Nuoc Mam Nhi - Viet Hu'o'ng brand)

1/2 pound Vermicelli rice noodles (in the pink netting)

1/2 cup cilantro, chopped

1 1/2 cups grape tomatoes, cut in half

In a large heavy pot, heat oil over medium heat.  Add garlic and green curry paste.  Sauté for 30 seconds.  Pour in chicken broth, coconut milk, and water.

Remove outer leaves from lemongrass finding the tender inner part.  Trim ends.  If it is tender enough, you can mince it.  If it feels too woody, slice it in half lengthwise.  Peel ginger (use a spoon to scrape the skin away) and mince.  Add lemongrass (minced or halves) and minced ginger into the soup broth.

If using a raw chicken breast, add to the soup broth. Reduce heat and poach the chicken at a simmer until chicken is cooked through, about 15 to 20 minutes.  Remove chicken breast and allow to cool.  When chicken is cool, shred and add back into soup. If using precooked chicken, add to the soup broth.  Add the lime juice and fish sauce (don't be scared to add this...it will taste good).

Add Vermicelli rice noodles to soup and allow to cook on medium heat until noodles are tender, about 8-10 minutes.  Make sure you do not overcook the noodles! They can get very soft and mushy so keep checking until they are tender and not chewy.  If you left the lemongrass in halves, make sure you take out the halved stalks before dishing bowls.  If you minced it, no need to fish it out.

Divide soup into bowls.  Sprinkle with chopped cilantro on top.  Add cut tomatoes on top of cilantro.  Serve immediately.

Makes 4 servings.