I made this the other night with the left over coconut milk I had from the Valentine Cupcakes. If you love Thai food and the soup that you get before a meal than you have got to make this! As I ate it I kept saying that it felt like I was back in my favorite Thai restaurant. There was originally lemongrass in this recipe but I omitted it, if you like lemongrass then add a couple tsp. You could also make this a vegetarian dish by adding firm tofu instead of the chicken. However I thought the soup was perfect and this is definitely something that I will be making a lot more of.
1 1/2 c. unsweetened coconut milk
2 tsp. minced ginger
2 tsp. grated lime zest
1 bell pepper, sliced into matchstick-sized strips (garnish)
3 c. mild tasting vegetable stock
1/2 to 2 tsp. Thai red curry paste, depending on desired hotness
1 chicken breast, cut into small cubes
1 1/2 c. shitaki mushrooms, sliced
2 tsp. sugar
2 Tbsp. light soy sauce
Fresh lime juice to taste
2 c. rice
- Cook chicken in a large saucepan over medium heat until half way cooked. Remove from pan, rinse pan and put back on the stove.
- Combine lime zest, ginger, and coconut milk with stock in the same large saucepan and bring to a boil. Reduce heat to medium-low and simmer for 5-10 minutes.
- Meanwhile cook rice according to package.
- Add the curry paste a half-teaspoon at a time, stirring well to combine and tasting as you go to make sure you don't make it too spicy. Stir in the chicken, mushrooms, sugar and soy sauce. Simmer for about 10 more minutes. Add lime juice and serve over rice, garnished with bell pepper strips.