I love coconut, my hubby loves Thai soup (which he ate when we were on holiday abroad and you just don't get in this country). I had some chicken "Schnitzel" in the fridge that needed using up (that is thin cut chicken breast) and I was in the mood for something new. Soooo, I went online to check for some Thai chicken soup but NOTHING was kosher (great) or GF (again... great). Soooo, I decided to come up with my own version and what can I say - it is sooo nice that my hubby said I put many restaurants to shame (imagine me blushing over here). It was really a no-brainer to make. We agreed that the soup was the best part of it, so next time I am going to turn it into a vegetarian version. The kiddos didn't like it, which was a bit of a shame, but they got to get to eat the desert anyway (a parve version of rice pudding).
Ingredients:
Zest and juice of 1 lemon
3 Tbsp Soya Souce (GF, of course)
2 cubes frozen Ginger (that is two tsp freshly grated Ginger)
1.5 liters Chicken stock (homemade or water with bouillon powder)
3/4 cup long grain rice
500 gr. chicken breast, cut into small pieces
1 cup coconut cream (that's what I had, you can use 1 can of coconut milk but reduce the liquid slightly)
1 tsp (or more) green curry paste
2 handful soybean sprouts
Add the first few ingredients (everything until the rice) into a pot and heat up. Once the soup starts to bubble, add the rice and cook for about 15 minutes, until the rice is just done.
Add the rest of the ingredients and simmer until the chicken is cooked through,
The green curry is an absolute must in this soup. Before that the soup was an "mmm, don't need to do that one again". The green curry made it into a WOW. Just by the way, none of the recipes I saw used this ingredient, no idea why.
Please feel free to up the amount of green curry you use. My hubby cannot take his food too spicy and I don't like the overpowering taste of green curry. So 1 tsp was enough for us.
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