Receita
Chudda's Cuisine/Lounge
Mar 19, 2014
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THAI COCONUT CURRY SOUP WITH CHICKEN

Ludmilla loves it when I make curry dishes. I think there’s nothing better than a warm curry over rice or a steaming hot curry noodle soup to feel comforted and satisfied. But since we’ve been trying to limit our carbs she asked me to make a curry soup without noodles or rice. I made this Thai curry soup which was so delicious we didn’t miss them! I did add a few potatoes, which we ate very few of lol! I find they are a great way to thicken the soup and they are sooo good in curry dishes! You can use light coconut milk and use double the amount if you want to leave out the coconut cream…I just love the richness that the cream gives this soup. The fragrance and flavors of this soup will leave you wanting to make it again and again. You can use such a variety of vegetables meats and fish that it’s super versatile! Enjoy!

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Ingredients

4-5 cups chicken stock
3 kaffir lime leaves, fresh or dried, hand torn
2 small Thai chiles, halved lengthwise
2 cloves garlic, crushed
One 3-inch piece fresh ginger, peeled and cut into 4 chunks
1 stalk lemongrass (white part only), cracked open with the flat side of a knife
2 Tbs. olive oil
1 onion, diced
1 red pepper, diced
4 stalks celery, diced
4 yukon gold potatoes, small diced
1/3 -1 c. yellow thai curry paste (depending on your spice likeness!)
2 cups diced chicken (I used chicken breast)
One 13-ounce can unsweetened coconut milk
One 13-ounce can unsweetened coconut cream
One 8-ounce can straw mushrooms, rinsed
2 tablespoons Thai fish sauce ( nam pla)
1 1/2 teaspoons sugar
Juice of 4 limes
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves, for garnish

Directions

Bring the stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes. Set aside.

In a separate soup pot heat oil over medium heat. Saute’ onion, red pepper and celery until translucent. Add curry paste and saute’ for one minute until fragrant. Add infused broth and bring to a boil over medium heat. Add chicken, potatoes, coconut milk, coconut cream, mushrooms, fish sauce, sugar and lime juice. Simmer until chicken is cooked through and potatoes are tender, approximately 15-20 minutes. Garnish with cilantro.

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Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Ingredients:

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4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

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