Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced, or 2 cups cooked chicken
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons thai red curry paste
- 1-inch piece of galangal or ginger, sliced
- 1 teaspoon dried turmeric
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 stalk of celery
- 1 cup sliced carrots
- 1 cup cauliflower chopped into bite size pieces
- 1/2 cup peas
- 1/2 cup white rice
- 1 tablespoon tamari or soy sauce
- 1 tablespoon lime juice
- Fresh cilantro leaves, for garnish
- Fresh thai basil leaves, for garnish
- Lime slices, for garnish
- Salt, to taste
- Vegetable oil, for cooking
Instructions:
- In a large pot, heat a bit of vegetable oil over medium heat. Add the sliced onion. Sauté until the onions are translucent and fragrant. Add the ginger and cook 1 minute. Add the garlic and cook 1 minute. Add the curry paste and turmeric and stir until fragrant- about 30 seconds.
- If using raw chicken, add it now and cook until it is no longer pink.
- Pour in the chicken broth and coconut milk and bring the mixture to a gentle simmer.
- Add the sliced carrots to the pot. Add the cooked chicken now if using it instead of the raw chicken.
- Allow the soup to simmer for about 20-25 minutes, allowing the flavours to meld together.
- Taste the soup and adjust the seasoning with salt and additional tamari or lime juice if needed. The balance of sweet, sour, and salty flavours is key.
- Once the flavours have melded to your liking, add the rice and cook until it is no longer chewy but retains texture- 15 minutes or so for white rice.
- Taste one more time, as the rice may have siluted the seasoning.
- Stir in the peas and let them cook for a minute or 2.
- Ladle the soup into serving bowls. Garnish with fresh cilantro leaves and lime wedges for a burst of herbal freshness.
Notes:
- Serve with steamed rice for a filling meal.
- Feel free to add other vegetables of your choice, such as bell peppers or baby corn.
