Thai_Coconut_Curry_Soup


Thai Coconut Curry Soup

Thai Coconut Curry Soup

Ingredients

    For the curry paste:
  • 4 large dried New Mexico or guajillo chiles
  • 2 medium shallots, halved
  • 8 garlic cloves, peeled
  • 1 2-inch piece of fresh ginger, peeled, and sliced
  • 1/4 cup chopped fresh cilantro
  • 1 Tablespoon ground coriander
  • 1 Tablespoon ground tumeric
  • 1 teaspoon curry powder
    For the soup:
  • 1/2 spaghetti squash, seeds scraped out of the middle
  • 2 Tablespoons coconut oil
  • 2 14-ounce cans unsweetened coconut milk (or equivalent of homemade)
  • 2 cups low-sodium chicken broth (plus 1-2 cups more, if needed)
  • 1 1/2 pound skinless, boneless chicken thighs or breasts, halved lengthwise (to make two thin cutlets)
  • 3 Tablespoons fish sauce
  • 1 Tablespoon raw honey
  • sea salt
  • Garnishes: bean sprouts, fresh cilantro, lime wedges, shredded carrots, cashews, etc.



Instructions

  1. For recipe instructions please visit Perry’s Plate, by Clicking Here!
https://stlcooks.com/thai-coconut-curry-soup/

Photo: Perry’s Plate / CC BY

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