Thai Chicken Curry Coconut Soup

One of my favorite delivery meals from growing up is a good, creamy, spicy, Thai curry. Whenever we would order Asian food my dad would be sure to order a red and a green curry dish to snack on for the rest of the week. The heat and depth from the Thai curry paste and the various spices marry perfectly with the coconut milk to bring you that warm goodness while still eating a healthy and vegetable packed dish. Curries have been a staple of eastern cuisine for centuries and, according to this post on Sukhi’s Indian Cuisine, while no one really knows when curry was invented, “the use of spices in a sauce to flavor meats has been tracked back to 2500BCE from Mohenjo-Daro.” From there, it is assumed that curries were spread across Asia and Europe via Indian monks traveling via the Silk Route. Now, we see curry flavors in dishes all across the world. For more on what curry powder is composed of, I recommend checking out the piece on Sukhi’s Indian Cuisine I highlighted above. Specifically, Southeast Asia curries have a distinct taste due to their use of coconut milk.

Recipe

Ingredients (Serves 4)

  • Chicken breasts (2)

  • Coconut milk (2 cans)

  • Chicken or vegetable broth (1 cup)

  • Eggplant (1)

  • Bell pepper (1)

  • Spinach (2 handfuls)

  • Green beans (2 handfuls)

  • Mushrooms (1 large handful)

  • Farro (1 cup)

  • Ginger powder

  • Curry powder

  • Turmeric powder

  • Thai curry paste (2 spoonful)

  • Sesame oil

  • Salt & pepper

Directions

  1. Prepare and cook your farro: rinse the grains and lightly toast them in the pot to bring out a nuttier flavor. After a couple of minutes, add in 3 cups of water, cover, and bring to a boil. Once boiling, lower the heat and allow to simmer until fully cooked trying not to lift the lid

  2. While your farro is cooking, begin making the base of your soup: in a large pot combine the coconut milk, chicken or vegetable broth, ginger powder, curry powder, turmeric powder, Thai curry paste, splash of sesame oil, and salt and pepper. Allow this mixture to come to a boil and then lower the heat to a simmer

  3. While the base of your soup is building, dice your chicken into 1 inch cubes and chop your vegetable into 1⁄2 -1 inch pieces

  4. Lightly place the chicken and the vegetables into the broth and cook, covered, for ~30 minutes until the chicken is fully cooked through and the vegetables have softened

  5. Place the farro at the base of your bowl and top with the soup

  6. Serve hot and enjoy!

Lunch & Dinnerfreckledfoodie