by apartmentcooker
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apartmentcooker's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
2 shallots, minced Ask a question about this ingredient
1/2 cup cilantro, roughly chopped Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 (14 oz) can coconut milk Ask a question about this ingredient
5-6 cups chicken stock Ask a question about this ingredient
2 tablespoons red curry paste Ask a question about this ingredient
zest and juice of 1 lime Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 jalapeno, seeded, minced Ask a question about this ingredient
1 tablespoon ginger, minced Ask a question about this ingredient
2 scallions, very thinly sliced Ask a question about this ingredient
1 cup mushrooms, thinly sliced Ask a question about this ingredient
1/2 red bell pepper, thinly sliced Ask a question about this ingredient
1 cup corn kernels Ask a question about this ingredient
1 1/2 cup shredded chicken Ask a question about this ingredient
scallions, thinly sliced for garnish Ask a question about this ingredient
jalapenos, thinly sliced for garnish Ask a question about this ingredient
cilantro, roughly chopped for garnish Ask a question about this ingredient
avocado, thinly sliced, for garnish Ask a question about this ingredient
lime wedges, for garnish Ask a question about this ingredient
In a large pot, heat the olive oil over medium heat. Add the shallots, cilantro, and garlic. Cook until fragrant, 2-3 minutes. Add the coconut milk and chicken stock, and bring to a simmer. If a smoother broth is desired, strain this mixture, pressing the solids to release all liquid, and return the liquid to the pot. Otherwise, let the mixture continue to simmer. Add the red curry, lime zest, and juice.
Ask a question about this stepIn a saute pan, heat the oil over medium heat. Add remaining ingredients (except garnish) and cook until heated through, 3-4 minutes. Add to the broth. Simmer until the mixture has reached desired flavor, and season with salt.
Ask a question about this stepLadle the soup into large bowls and garnish as desired.
Ask a question about this stepThis looks and sounds absolutely delicious.
awwww shucks! Thanks, Merrill!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
This was fantastic! Easy to make and such a great variation on the chicken soup theme. Thank you very much.