CURRY CHICKEN COCONUT SOUP WITH RICE

CURRY CHICKEN COCONUT SOUP WITH RICE image

Number Of Ingredients 20

8 cups of chicken stock
1-3 jalapeño peppers, seeded and finely chopped
3-6 cloves of garlic, finely chopped
1½ tablespoons of freshly grated ginger (or more to taste)
1 teaspoon grated lemon zest
1 teaspoon grated lime zest
juice of 1 lemon (or 1 lime)
1 tablespoon spicy yellow curry powder
1½ teaspoons cumin
1 teaspoon allspice
1 teaspoon sumac
Kosher salt and freshly cracked black pepper, to taste
1 cup of either sliced Shiitake mushrooms or crimini mushrooms, stems included
1 - 2 cups fresh green beans, cut into 1-inch pieces
4 boneless chicken thighs
14 oz. of coconut milk
1 - 2 tablespoons cilantro, chopped
Sriracha sauce (A.K.A. "Rooster Sauce"), to taste
1 bunch green onions, chopped (to be added to individual bowls when served)
Cooked rice, for serving

Steps:

Combine stock, jalapeño peppers, garlic, ginger, lemon zest, lime zest, lemon juice, curry powder, cumin, allspice, and sumac in a stockpot. Add salt and pepper, bring to a simmer and add the green beans, mushrooms, and coconut milk. Season chicken thighs with salt on both sides and quickly pan fry in bacon grease (or some other oil with a high smoke point, such as coconut oil or vegetable oil) over medium heat. Remove chicken from pan, cut into bite-sized pieces and add to the soup. (Alternatively, I sometimes roast chickens and add them to the soup.) Simmer for 3 to 5 minutes to ensure that the chicken is fully cooked. Add chopped cilantro; add Sriracha sauce, to taste. Spoon about 1⁄4 cup of cooked rice intoeach bowl. Ladle soup into the bowls and top with green onions. Pass additional cilantro, ginger, and Sriracha for diners to add to taste.