Thai Green Curry Chicken SoupUser Submitted Recipe
2-6 Thai green chilis, seeded (the more you use the spicier the soup)
3 cloves garlic, peeled
2 Tbsp fresh ginger, peeled & roughly diced
6-8 Kaffir lime leaves
2 stalks lemongrass, outer layers removed, cut into 2” pieces
6 scallions, washed and trimmed, cut into 2” pieces
1 bunch fresh cilantro on the stem (plus more for garnish)
1 bunch Thai basil on the stem (or regular basil if you can’t find Thai basil)
1 Tbsp ground coriander
½ tsp black pepper
Extra virgin olive oil
zest and juice of 3-4 limes; plus 1-2 more limes (sliced) for garnish
6-8 boneless/skinless chicken breast halves, cut into large (2”) chunks
1 (14 oz.) can coconut milk
4 cans (7 cups) chicken broth
1 c. Jasmine rice (uncooked)
Put chilis, garlic, ginger, lime leaves, and lemongrass pieces into a Cuisinart food processor. Add 1 Tbsp of the olive oil. Pulse into a smooth green paste (you may need to scrape the bowl a few times between pulses).
To this paste add the scallions, cilantro, basil, coriander, and pepper; pulse again until smooth then transfer to the bowl of your Cuisinart Food Processor.
Add 1 tsp. sea salt, lime zest/juice, and 2 Tbsp olive oil and mix on medium speed for 30 seconds until all is combined. Add chicken pieces and mix on low speed for 30 seconds; let marinate 10 minutes.
Heat a large soup pot or wok over high heat and add 1 Tbsp olive oil; then add the marinated chicken pieces and saute about 4-5 minutes. Add chicken broth and rice; bring to a boil. Reduce heat, cover pot, and simmer for 12-15 minutes until rice is done.
Add coconut milk to soup; heat over medium-high until hot; simmer another 10 minutes. Before serving, add more salt if needed.
Garnish with fresh chopped cilantro and lime wedges.