Thai Chicken Coconut Curry Soup

There are lots of ingredients and this soup takes time to prepare. But it's delicious and worth it!

Servings: 4

4 cups chicken stock
5 cloves garlic, peeled and chopped into large chunk
2 inches fresh ginger, peeled and cut into large chunks
1 tbsp Thai green curry paste
2 tsp whole coriander seeds
1 tsp whole cumin seeds
½ tsp whole black peppercorns
¾ cup loosely packed cilantro leaves and stems, plus additional ½ cup chopped for garnish
1 cup unsweetened coconut milk
¾ cup thinly sliced shallots
1 cup sliced mushrooms
1 4-6 oz boneless chicken breast, cut into ¼" strips
2 tbsp Asian fish sauce (nam pla)
2 tbsp fresh lime juice
t tsp brown sugar
1 jalapeno sliced into rings optional
1 small tomato seeded and diced for garnish
½ cup freshly shaved coconut or unsweetened coconut toasted for garnish

In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro. Bring to a boil; reduce heat and simmer 30 minutes.
Strain broth over a bowl through a fine-mesh sieve; discard solids.
Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.
Garnish with tomato, coconut shavings and cilantro. Serve hot.