Ingredients
4 cups chicken stock
5 cloves garlic, peeled and cut into large chunks
2 inches fresh ginger, peeled and cut into large chunks
1 Tbl Thai green curry paste
2 tsp whole coriander seeds
1 tsp whole cumin seeds
½ tsp whole black peppercorns
¾ cup loosely packed cilantro leaves and stems, plus additional ½ cup chopped for garnish
1 cup unsweetened coconut milk
¾ cup thinly sliced shallots
1 cup sliced mushrooms
1 (4 – 6 oz) boneless chicken breast, cut into ¼-inch strips
2 Tbl Asian fish sauce (nam pla)
2 Tbl fresh lime juice
2 tsp brown sugar
1 jalapeño, sliced into rings (optional)
1 small tomato, seeded and diced, for garnish
½ cup unsweetened coconut flakes, toasted, for garnish
Directions
In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro. Bring to a boil; reduce heat and simmer 30 minutes. Strain broth over a bowl through a fine-mesh sieve; discard solids. Return broth to pot; add coconut milk, shallots, mushrooms and chicken. Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes. In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup. Garnish with tomato, coconut shavings and cilantro; serve hot.
