3/4 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 (8-ounce) package presliced mushrooms
3/4 cup chopped green onions (about 5 onions)
1/4 teaspoon salt
1/3 cup chopped fresh cilantro
How to Make It
Heat sesame oil in a Dutch oven over medium heat. Add ginger; sauté 30 seconds. Add curry paste; sauté 30 seconds. Add 1 cup broth, whisking until curry paste dissolves; add remaining broth and water. Bring broth mixture to a boil; cover, reduce heat, and simmer 10 minutes.
Add coconut milk and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until chicken is done. Stir in cilantro. Ladle soup into individual bowls. Serve with lime wedges.
Made this soup pretty much as called for, with the exception of shallots for part of the green onions. The sweetness from the sesame oil and coconut milk blended beautifully with the spiciness of the red curry paste and the citrus of the lime juice. The proportions of each were close to perfection. Unfortunately, the soup screamed for either pasta or rice. We had enough soup leftover last night that tonight I'll be cooking rice noodles in the broth and then adding the cold chicken to reheat. Will probably make again, but will make sure that some sort of carb included in the soup. BTW, then portions are quite generous, at least for us.
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