This soup was inspired by one served at Surin West Thai restaurant while I was living in Birmingham, Alabama. Seven years later and I still remember that hot, tasty bowl. This version combines that same chicken and coconut deliciousness with some veggie upgrades - namely carrots and coriander. It's perfect for a quick, weeknight supper.
2 large carrots, thinly sliced
1 teaspoon safflower oil
2 boneless, skinless chicken breasts, cubed
4 cups reduced sodium chicken stock
1 can (13.5 ounces) light coconut milk (unsweetened)
1/2 teaspoon ground coriander
1/2 teaspoon red chili flakes
Sea salt, to taste
Fresh coriander/cilantro, to serve
Heat oil over medium in a large pot. Add carrots; cook for 3 minutes. Add chicken, stock, coconut milk, ground coriander, chili flakes and salt. Cover pot and bring soup to a boil.
Uncover, reduce heat and simmer for about 10 minutes or until chicken and carrots are cooked through.
Serve soup topped with lots of fresh coriander/cilantro.
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