Spicy Thai Coconut Chicken Soup



Spicy Thai Coconut Chicken Soup

Ingredients :
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

How To Make :
Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot.
In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes.
Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

Test Kitchen tips :
Regular cabbage may be substituted for Chinese cabbage; cook it a bit longer to make sure it's tender.
Julienned sugar snap peas can be used in place of snow peas.
Slicing vegetables on the diagonal will give Asian dishes a more authentic look.
Adding lime juice too early will turn the snow peas and cabbage an unattractive olive green color. Instead, serve with lime wedges so the acid doesn’t have time to change the color of the vegetables.


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