Thai Coconut Chicken Soup

From Cook's Country | December/January 2013

Why this recipe works:

Quickly frying scallion whites, cilantro, and red curry paste is a fast route to potent Southeast Asian flavor.

Serves 4

You will need 2 cans of coconut milk. The soup will separate as it sits. If reheating, whisk well to recombine before serving.

Ingredients

• 2 teaspoons vegetable oil
• 3 scallions, white parts minced, green parts sliced thin
• 6 tablespoons minced fresh cilantro
• 2 tablespoons red curry paste
• 4 teaspoons fish sauce
• 4 cups low-sodium chicken broth
• 3 1/2 cups coconut milk
• 1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and cut into 1/4-inch slices
• 1 sweet potato, peeled, quartered, and sliced thin
• 3 tablespoons lime juice (2 limes)

Instructions

1. Heat oil in large saucepan over medium heat until shimmering. Add scallion whites, 3 tablespoons cilantro, and curry paste and cook until fragrant, about 1 minute. Stir in 2 teaspoons fish sauce, broth, and coconut milk and bring to boil over high heat. Cover, reduce heat to low, and simmer for 5 minutes.

2. Increase heat to medium-high, add chicken and sweet potato, and cook until chicken is no longer pink and potato is tender, about 5 minutes. Remove soup from heat and stir in lime juice and remaining 2 teaspoons fish sauce. Portion soup into serving bowls and sprinkle with scallion greens and remaining 3 tablespoons cilantro. Serve.