Thai Red Curry Coconut Chicken Soup
This soup is a take off the traditional Thai dish and features red curry paste, chicken thighs, coconut milk, mushrooms, cherry tomatoes and shallots.
6 tbsp. vegetable oil
3/4 cup shallot, julienned
3/4 cup fresh garlic, minced
1 1/2 cups Thai Kitchen Red Curry Paste
3 lbs. chicken thighs, boneless, skinless, cut into 1-in. cubes
3 qts. Thai Kitchen Coconut Milk
3 qts. chicken stock
4 tbsp. sugar
4 tbsp. Thai Kitchen Premium Fish Sauce
3/4 cup lime juice
3 cups straw mushrooms
3 cups small cherry tomato wedges
6 tbsp. fresh cilantro, coarsely chopped
1. Heat oil over medium heat, add shallot and garlic and cook for 1 min. Add red curry paste and cook until aromatic, 2 to 3 mins.
2. Add chicken and cook 2 to 3 mins. more. Add coconut milk and chicken stock. Bring to a boil and simmer for 15 mins.
3. Add sugar, fish sauce, lime juice and mushrooms and return to a simmer for 10 mins. more. Garnish with tomato wedges and fresh cilantro.
Recipe by McCormick for Chefs