THAI GINGER-CHICKEN SOUP

THAI GINGER-CHICKEN SOUP image

Yield 6 bowls

Number Of Ingredients 13

1 (14-oz.) can unsweetened coconut milk
1 (14-oz.) can unsweetened light coconut milk
3 cups reduced-sodium chicken broth
1 (1-inch) knob fresh ginger, peeled and grated
2 Tbsp. fish sauce
3 Tbsp. fresh lime juice
1 Tbsp. grated lime zest
1 1/2 lb. boneless, skinless chicken thighs, cut into ½-inch chunks
1 cup sliced mushrooms
2 scallions, thinly sliced, including some tender green tops
1 Tbsp. chopped fresh cilantro
1 cup thinly sliced sugar snap peas
1 1/2 cups frozen corn kernels

Steps:

Garnishes: Thai red curry paste, lime wedges, chopped fresh cilantro Combine the coconut milks, broth, ginger, fish sauce, lime juice, and zest in a large soup pot, heat to medium-low, and add the chicken. Simmer until the chicken is cooked through and the flavors have melded. Stir in the mushrooms, scallions, cilantro, snap peas, and corn. Bring the soup back to a simmer, and cook just until the snap peas are tender-crisp, about 3 minutes. At the table, add curry paste to taste (start with ¼ teaspoon or less per serving) and garnish with lime wedges and cilantro.