Adapted from a recipe I saw on Oprah’s website.
I don’t eat meat, but I’ve made this for my friends using shrimp instead of chicken and they’ve really enjoyed it!
This sounds like a lot of ingredients, but trust me it’s worth it – this soup is delicious and makes a complete meal with brown rice or quinoa.
4 cups chicken or vegetable stock
5 cloves of garlic, peeled and cut into chunks
2 inches fresh ginger peeled and cut into large chunks
1 tbsp green curry paste (just buy your favourite brand)
2 tsp whole coriander seeds
1 tsp whole cumin seeds
1/2 tsp whole black peppercorns
3/4 cup loosely packed coriander leaves and stems, plus 1/2 cup chopped for garnish
1 cup coconut milk
3/4 cup chopped onion or shallots
1 cup sliced mushrooms
16 medium sized shrimp (I like to leave the shell on for flavour, but you can remove it if you prefer) or 1 boneless chicken breast cut into 1/4 inch strips
2 tbsp asian fish sauce (this is a very important ingredient and if you cook alot of Thai food you should always have this in your fridge. NOTE – it smells foul so don’t smell it, trust me, I’ve done it and regretted it!)
2 tbsp fresh lime juice
2 tbsp organic cane sugar or coconut sugar
1 seeded and sliced jalapeno pepper or chili sauce to taste (optional)
1/2 cup unsweetened toasted coconut flakes (optional)
In a large heavy-bottom pot over high heat, combine, stock with garlic, ginger, curry paste, coriander seeds, cumin, peppercorns and coriander leaves and stems.
Bring to a boil, reduce heat and simmer for 30 minutes.
Strain this broth over a bowl through a fine mesh sieve, discard solids. (I kept the garlic and ginger, chopped it fine and added it to the soup).
Return the broth to the pot, add coconut milk, onions or shallots, mushrooms and shrimp or chicken.
Return to a boil, then reduce to a simmer and cook until the shrimp or chicken is thoroughly cooked. (5-7 minutes).
In a small bowl, combine the fish sauce, lime juice, sugar and jalapeno or chili sauce (if using) and stir until the sugar is dissolved. Add this to the soup mixture and garnish with chopped coriander and coconut (if using).
You can serve this soup with rice or quinoa if desired, but it’s really good without too!