We love this soup so much that we’ve try new recipes for it all the time. This latest comes from Cooks Country, the colorful, casual (and a slightly cheesy) sister to Cooks Illustrated. It’s very straightforward, and quite delicious. Give it a try!
Thai Coconut-Chicken Soup
2 teaspoons vegetable oil
3 scallions, white parts minced, green parts sliced thin
6 tablespoons minced fresh cilantro, divided
2 tablespoons red curry paste
4 teaspoons fish sauce, divided
4 cups chicken broth
3 1/2 cups coconut milk
1 pound boneless skinless chicken breasts, trimmed, halved lengthwise and cut into 1/4 inch slices
1 sweet potato, peeled, quartered and sliced thin
3 tablespoons lime juice (2 limes)
Heat oil in a large saucepan over medium heat until shimmering. Add scallion whites, 3 tablespoons cilantro and curry paste and cook until fragrant, about 1 minute. Stir in 2 teaspoons fish sauce, broth and coconut milk and bring to a boil over high heat. Cover, reduce heat to low and simmer for 5 minutes.
Increase heat to medium high, add chicken and sweet potato and cook until chicken is no longer pink and potato is tender, about 5 minutes. Remove soup from heat and stir in lime juice and remaining 2 teaspoons fish sauce. Portion soup into serving bowls and sprinkle with scallion greens and remaining 3 tablespoons cilantro.
Yield: 4 servings.