Ginger Coconut Chicken Soup

2 cups cubed chicken (Breasts, thighs or tenders, whatever's handy.)
1 chopped onion
1/4 cup finely diced ginger
1 tbsp finely diced garlic
2 cups chopped carrot
2 cups chopped snap peas
1 cup chopped celery
2 tsp fish sauce
4 tsp soy sauce
1 tbsp sugar
1 can coconut milk
2 can vegetable broth
salt and pepper
cilantro
lime

In large soup pan, begin sauteing the chicken cubes and onion on medium heat. After about 4 minutes, add the ginger, garlic and carrot. Continue to saute 10 minutes or so, and add snap peas and celery. Once the mixture is hot, add fish sauce, soy sauce and sugar. Simmer a couple of minutes and add coconut milk and broth. Simmer and cover until carrots are soft. Season with pepper and salt (or more soy sauce). Serve with finely chopped cilatro and lime.

Thai Red Curry with Chicken

From Blogger Pictures

1-2 tbsp olive oil
1-2 tbsp red curry paste. I recommend Mae Ploy brand and NEVER A Taste of Thai brand.
2 cups cubed chicken (breasts, thighs or tenders... as you like it.)
2 tbsp fine chopped ginger
2 tbsp fine chopped garlic
2 tbsp fine chopped shallots
2 cups chopped snap peas
1 tsp fish sauce
2 tsp soy sauce
2 tsp sugar
1 1/2 can coconut milk
1/2 can vegetable broth
basil
lime

Heat olive oil in large saucepan. Heat curry paste for a couple minutes and add the chicken. Saute for 5 minutes and add ginger, garlic and shallots. Saute another 5 minutes and add snap peas. Mix it all up and add fish sauce, soy sauce and sugar. Saute and add coconut milk and broth. Once this heats up you can start tasting and add more curry, coconut milk or broth to get the flavor you want. Add lime and shredded basil just before serving.

Serve with jasmine rice.

From Blogger Pictures