Thai Coconut Curry Chicken Soup

This decadent soup was inspired by Chef Michael Smith, substituting my beloved Kelp Noodles for the rice noodles that the recipe called for. I also made some other substitutions such as Ground Ginger in place of a small knob of frozen ginger, cilantro leaves without the roots, and lime juice minus the zest and leaves. When I made this, a friend came over to sample, and he was thoroughly impressed–he said that it tasted like an authentic soup from a Thai restaurant! I should make this again while the weather is still cool. It really is quite delish!

Ingredients

• 2 14 oz cans of coconut milk (I used A Taste of Thai coconut milk.. the full fat stuff!)
• 1 heaping tbsp Thai curry paste
• 2 chicken breasts, thinly sliced
• 2 cups chicken broth
• 1 carrot, shredded
• 2 stalks lemon grass, halved lengthwise, woody leaves removed
• 2 tablespoons fish sauce
• 2 tbsp lime juice
• 1 tbsp Asian Gourmet Ground Ginger (this wasn’t powdered… I found it in the International section of my grocery store).
• large handful bean sprouts
• 1 package Sea Tangle Kelp Noodles
• 1 bunch cilantro leaves, rinsed well
• 2-3 green onions, thinly sliced
• sprinkle or two salt or soy sauce

Instructions

• Scoop the thick coconut cream from the top one of the cans into a large stockpot set over a medium-high heat.
• Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
• Add 1/3 cilantro roots and chicken and saute until the chicken is cooked through, about 5 minutes.
• Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, ginger, fish sauce and lime juice.  Simmer for 20 minutes or so.
• Stir in the bean sprouts. Add the kelp noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5-10 minutes.
• Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed.
• Garnish with the green onions and remaining cilantro leaves.