Thai Chicken Soup

  • 1 T. canola oil
  • 1-inch piece ginger, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 T. finely chopped hot pepper
  • 1/2 tsp. cumin powder
  • 1/2 tsp. coriander powder
  • 1-2 T. red thai curry paste
  • 1 medium tomato, chopped
  • 2 c. chicken stock - I used smoked chicken stock
  • 1 can (14 oz.) coconut milk
  • 1 stalk lemon grass(white part only)
  • Juice of half a lemon
  • 1/2 tsp. brown sugar
  • 1 tsp. fish sauce
  • 1 tsp. light soy sauce (or tamari for gluten free version)
  • 1 tsp. red chili flakes
  • 1 cup diced chicken — I used smoked chicken
  • 1/2 cup snow peas, cut into bite-sized pieces
  • Salt, to taste
  • Sriracha & green onions, for serving

In a stock pot, heat the oil over medium heat. Once the oil is hot, add the chopped ginger, garlic, and hot pepper; sauté for 1 minute. Add the cumin and coriander powder and the curry paste; sauté for another minute over medium heat.

Add the tomato and cook until it is softened, about 5 minutes.

Pour in the stock and coconut milk. Add the crushed lemon grass stalk. Once it starts to bubble, reduce the heat to medium-low and cook an additional 5 minutes.

Season the broth with lemon juice, brown sugar, fish sauce, and soy sauce (or tamari). Add the chili flakes, chicken, and snow peas; simmer for 5 minutes. Adjust any seasonings and serve topped with sriracha and green onions.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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