Randy’s Thai Red Curry Soup w/ Chicken
1 teaspoon vegetable oil
2 tablespoons grated ginger
1 large onion , sliced
6 teaspoons Thai red curry paste
3 tablespoons fish or soy sauce
6 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk , well-shaken (variation: lite coconut milk)
1 tablespoon light brown sugar
1/2 pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1 pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces
3 tablespoons fresh lime juice from 2 to 3 limes
3 potatoes cut into small pieces
6 ounces cashews
4 tablespoons cilantro (not chopped)
1. Heat oil in large saucepan over medium heat until just shimmering. Add ginger and curry paste; cook, stirring frequently, until just softened, 1 minute. Stir in 1/2 cup of the chicken broth and stir until the red curry paste dissolves; Stir in remaining broth , fish sauce and brown sugar. Add the potatoes and onions and bring to simmer over high heat and cook partially covered for 15 minutes.
2. Return pan to medium-high heat. Stir in the coconut milk and chicken and bring to simmer and cook 5 minutes or until chicken is cooked. Reduce heat to medium and add cashews, then add mushrooms and cook until just tender, 2 to 3 minutes. Stir in the lime juice and season with salt. Sprinkle the bowls of soup with cilantro before serving and serve over minute rice.
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