• Chris Benton

RECIPE: Red Thai curry soup with Chicken & Pak Choi


This is one of our all-time favorite soups to make on the farm. This soup is loaded with flavors and ramps up what some people consider boring chicken noodle soup. The curry paste, lime, ginger, garlic and fish sauce complete the journey to world-class in my mind. Give this simple soup a try at your home when the Pak Choi is in season in early Spring.


Preparation: 25 minutes

Cooking Time: 10 minutes

Total Time: 35 minutes

Recipe Type: Soup

Thai


Serving size: 2


Ingredients


6 ounces Chicken Breast, boneless, skinless

3-4 inch piece of lemongrass

1 tsp kosher salt

1 tbsp coconut oil

1-2 tablespoons shallots (optional; can use 1 or 2 spring onion, chopped)

2 cloves garlic, chopped

1 tsp ginger, fresh, grated

2 tbsp red curry paste

3-4 ounces glass noodles

3 cups chicken broth

2/3 cup coconut milk

2 Kaffir Lime leaves, dried (optional)

Juice of 1 lime

1 tbsp fish sauce

1 small pak choi (or 3 ounces baby spinach, fresh)

1 - 2 Spring Onions, chopped

1 red hot pepper (optional), sliced thinly


Preparing the Soup


Place chicken breast in pot, cover halfway with water. Add salt. Crush lemongrass with back of knife and add to pot. Bring to a boil over medium heat and cook uncovered for 10-15 minutes or until chicken is cooked through.


Peel shallots and slice into thin slices. Peel garlic and chop finely. Peel tough outer skin of ginger with a spoon by scraping lightly with side of spoon. Grate ginger with a micro-plane. Quarter the lime. Reserve one quarter of lime, slice in half lengthwise for garnish later. Chop spring onions diagonally. Wash pak choi (or spinach). Measure out curry paste and set aside. Cut the pepper into thin rings and set aside.


Follow directions for glass noodles on package. Drain and set aside.


Once chicken breast is cooked thoroughly, chop or shred into thin strips. Save the cooking water or use chicken stock for the broth.


Final Preparations


Heat oil in saucepan and add curry paste, garlic, ginger and the shallots. Cook for 1 minute and deglaze the pan with coconut milk and chicken broth. Add kaffir lime leaves, bring to a boil and reduce heat to a soft simmer.


Cut pak choi into thin strips. Be sure to use the entire pak choi.


Add the chicken and rice noodles to the soup. Season with the fish sauce and lime juice.


Prior to serving, add the pak choi (or spinach) and let simmer for 2 minutes.


Serve soup in bowls and add spring onion and chili rings. Squeeze the lime wedge over soup and enjoy.