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.