THAI COCONUT CURRY SOUP
Serves 4 to 6.
Note: Fish sauce is available in the Asian foods aisle of most supermarkets. From "Almost Meatless" (Ten Speed Press, 2009), by Joy Manning and Tara Mataraza Desmond.
• 1 tbsp. vegetable oil
• 1 clove garlic, minced
• 1 (1-in.) piece fresh ginger, peeled and minced
• 1/2 tsp. red curry paste
• 8 c. chicken stock or vegetable broth
• 2 stalks lemongrass, rough tops trimmed and bulbs smashed
• 1 bone-in, skinless chicken breast (about 6 oz.), whole
• 8 oz. uncooked rice noodles
• 2 tsp. fish sauce (see Note)
• 5 fresh basil leaves, thinly sliced
• 5 fresh mint leaves, thinly sliced
• 1/2 c. coconut milk
• 2 green onions, white and green parts, thinly sliced
• 1 lime, half juiced and half cut into wedges
Directions
Heat the oil in a medium saucepan over medium-high heat. Add the garlic and ginger and sauté for about 30 seconds, just until fragrant. Stir in the curry paste. Sauté briefly, then add the stock, mixing to combine. Add the lemongrass and simmer the mixture for about 10 minutes. Add the chicken and simmer for 15 minutes, or until the internal temperature reads 160 degrees.
Transfer the chicken breast to a plate or cutting board.
Meanwhile, add noodles; bring to a boil and cook just until the noodles are tender.
When the chicken is cool enough to handle, shred it into small pieces and return the meat to the pot. Stir in the fish sauce, basil, mint, coconut milk and green onions.
Remove the lemongrass and squeeze the lime juice into pot of soup. Ladle soup into bowls, serving each with a wedge of lime.
Nutrition information per each serving (of six):
Calories290Fat10 gSodium300 mg
Carbohydrates39 gSaturated fat5 gCalcium34 mg
Protein13 gCholesterol12 mgDietary fiber2 g
Diabetic exchanges per serving: 21/2 bread/starch, 1 lean meat, 11/2 fat.
