Thai Curry Soup
This coconut curry soup is to DIE for and so healthy...
2 teaspoons peanut oil
2 cloves garlic, thinly sliced or crushed
2 tablespoons grated fresh ginger root
1/4 to 1 tsp green Thai curry paste to taste (this is spicy)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 - 4 skinless, boneless chicken breasts cut into thin strips OR 4 servings peeled de-veined shrimp (you can put more or less chicken or shrimp depending on your taste)
1 small white onion, thinly sliced
2 cups bok choy stems and leaves, shredded
1 cup exotic mushroom mix
1 cup snow peas
1 cup shredded carrots
1 cup shredded red cabbage
4 stalks lemon grass, lightly peeled/scored (lemon grass stalks must be removed before serving)
4 cups chicken broth
1 (10 ounce) can lite coconut milk
1 - 2 T fish sauce (more or less to taste... its salty... don't be afraid of the smell it blends in well)
1/4 cup chopped fresh cilantro
1 - 2 T sugar (again more or less to taste)
1. In a large wok over medium heat, heat peanut oil. Stir in garlic, ginger, coriander, cumin, and chicken/shrimp and cook until fragrant and chicken turns white or shrimp turns pink. Stir in lemon grass stalks, onion, mushrooms, carrots, cabbage, bok choy, snow peas and saute 5-7 minutes. If you need more liquid for sauteing, add a few dashes of chicken broth in lieu of more peanut oil.
2. In a separate large soup pot, stir in chicken broth, coconut milk, fish sauce, curry paste, sugar, and cilantro. Add chicken/shrimp and veggies from wok and simmer until chicken/shrimp is thoroughly cooked and flavors are well blended, at least 30 minutes. Remove lemon grass stalks before serving.
3. You can add asian noodles or even whole wheat noodles but the soup is so good you won't miss the carbs.