great taste is always in season

Grace Cuisine

Chicken curry soup


1 tbsp light-flavoured oil
3 garlic cloves, finely sliced
1 lemon-grass stalk, cut into thirds
1½ tbsp curry powder
750ml chicken stock
400ml tin coconut milk
2 tbsp fish sauce
2 tsp caster sugar
500g chicken-breast fillets
150g choi sum, cut into lengths
250g rice noodles, soaked in water, drained and rinsed
Handful bean sprouts

For the Onion relish

1 white onion, finely sliced
Handful coriander leaves
1 red chilli, cut in rounds
Juice ½ lime
1 tsp caster sugar

Combine all the ingredients for the relish in a bowl and set aside

For the soup, heat the oil in a pan over a medium heat. Add the garlic and lemon grass and cook for 1 minute. Add the curry powder and cook for another minute. Pour in the stock, 750ml of water, coconut milk, fish sauce and caster sugar. Bring to the boil then reduce the heat to a simmer.

Add the chicken and simmer for 10 minutes. Add the choi sum and remove from the heat. Leave for 3 minutes. Lift out the chicken and shred into large pieces. Divide the noodles between four bowls, top with the bean sprouts and chicken. Ladle over the soup and serve with the relish.



By: Clara Loves her Dog
On: 09/19/2014 15:31:21
This looks so lovely! You know how they always say you are supposed to have chicken soup when you have a cold or are ill? Well, it turns out that isn't just an old wives tale and there is some science to it. I think this would be the PERFECT recipe for that! The reason I think so is becuase when you are sick, well when I am at least, my taste sense seems diminished. So I think the spiciness in this soup, the curry and the chilli will give it that extra hit of strong flavor that will make it more enjoyable. Not to say it is only good for a cold... I think this is a great recipe any time of course but it just jumped out at me when I read it that it would be especially good for that ... There is someone at work right now with a lingering cold, so maybe I will make this over the weekend and bring her a bowl of it Monday! Thanks again for a lovely recipe!
By: Marcus
On: 09/19/2014 15:38:38
Just what I was looking for... Recently I have been experimenting with coconut milk soups in my chef training/studies. They tend to be popular in Thai cooking, but the use of coconut milk in soup bases makes such an irresistable meal that I have been trying some experimental recipes to try to find some new ideas. The thing about it is that it lends a richness and an aroma that blows your mind. Seriously, every time I have made a coconut milk soup, even when I think I got it wrong, my tasters love it. So I highly recommend this recipe, and especially if you are a novice cook - given the ingredients you just cant go wrong. Cool that just as I was thinking about a recipe like this it pops up in the blog!
By: Catherine J.
On: 09/19/2014 16:25:53
Nice one! It doesn't look hard to make either. I like straightforward recipes like this. Soups are the best for that. With a soup recipe, you basically follow the instructions and the ingredients, then you can kind of nuance it when you are done, adding heat wiht more chiili or more salt or whatever to get it just as you want it, but by following the recipe you pretty much can't mess up. this one is really good in that way because the basic ingredients are so nice together that its certain to turn out good, and you can't go wrong. I like to cook, especially for my family, but confess I am not the best when the instructions require finnesse of skills... This one is one I can do for sure! Thanks!
By: Anna
On: 09/19/2014 17:41:28
GC read my mind again! I used to make a soup like this all the time when I was in my 20's. There is one surprising thing though that I did differently, and I am going to mention it now as a varition of this recipe someone can try - Now don't call me crazy, because this will sound crazy, and like it wouldn't be good... But it is really good. I used to make a recipe almost exactly like this, but I added about one and a half cups of diced tomatoes and would simmer them down to a stock in the beginning. The rest of the recipe is the same. It gives it an amazing tart full flavor that works beautifully with the coconut and the savory chicken flavor. Seriously, try it. This is a great idea as is of course, but my variation is really good too, so I wanted to put it out there. Thanks GC for the recipe and reminding me of the amazingness of coconut chicken soups.
By: Steve
On: 09/19/2014 18:02:29
I like checken soup a lot. I also like candy bars that has coconut in it. it is my favorit one of all the chocolate my mom and dad sometimes gives me. I dont have them together. But maybe that is good. so maybe my mom and me can make this one too because dad says its good to try new things and i like to try new things so the coconut chicken soup could maybe be one i like if i tried it even though i don't think that when I have my coconut candy bar I want chickin with it. But i will try it.
By: Marcus
On: 09/20/2014 00:47:13
Steve - It's good that you are open to new things. Your parents must be proud. The kind of coconut you are thinking of is sweetened, shredded coconut. In this soup recipe it is coconut milk, which is an unsweetened liquid. I can see why you would think the idea of putting the sweet coconut in your favorite chocolate bar into chicken soup would be strange. That isn't what coconut milk is though, and it isn't sweet like candy is. So you will probably like it and I promise it won't be like chicken soup with a candy bar mixed in it. Show your parents the recipe and try it out.
By: Greetings from my planet
On: 09/20/2014 14:09:38
This does look pretty tasty. Like someone else said, I like soup recipes. They are hard to screw up, so even I can do it. Still wish I had a replicator though, and could just say "computer, chicken curry soup, Grace Cuisine blog recipe, hot" and have it pop up ready to eat... someday, someday soon. I haev spoken. MTFBWY and LLAP
By: Steve
On: 09/21/2014 11:28:03
Hi greeting from planet. You are very nice. Thank you for the nice things you said. I think I understand about soup now. I promise I will try if my mom wants to make it and also won't think it is like my chocolate bars. Because it's not sweet. That's good. I don't know if I would liked that. Thank you for sharing your ideas.
By: Adam
On: 09/23/2014 20:26:15
This is a great recipe. I want to propose another version though. As some have noted in this blog, soup is a brilliant way to keep to a diet, and lose weight. It is filling, but takes a long time to eat, so is satisfying. It has a high water content though, so can fill you up with fewer calories, and as it often has some vegetable in it that helps too, providing fiber. I make a recupe like this only I use half the coconut milk and use vegetable stock or chicen stock for the other liqiud half. It is still very aromatic and rich, but just a little lower in calories. So that's another way to have this great soup i wanted to share
By: Jeanette
On: 09/25/2014 22:55:12
This really does look delicious but I wanted to propose an idea - this will sound radical. You can make a really nice vegetarian version of this. Everything is the same except, as one of the the commenters mentioned, you need to add a can of diced tomoatos or you can take about 5-6 medium tomatoes and chop them up. Then stew those down really well by cooking for about 10 minutes on high heat, stirring regularly, to make almost a tomato soup. You can remove the skin if you want but I see no need and it gives it fiber, texture and more color. If you want to you can skip that part, and not use tomatoes, but I find that with a vegetarian coconut soup, that extra flavor and tartness and aroma makes it feel a bit more complex so you never miss the meat by adding that extra little something to the base flavors.

Then you use vegetable stock in place of the chicken stock. Now here is the radical part. Take some firm tofu, chop ito one inch cubes and fry in olive oil or vegetabel oil and just a pinch of salt till it is nicely golden brown on the outside. Use that as you would the chicken. Follow the recipe but just use those ingredients as well and instead and you will have an equally lovely soup fit for vegetarians. If you have a vegetarian guist comong you can make half with the chicken, just halve the recipe above, and half the vegetarian version. Or just make a second batch and let your veggie guest take some home. I love recipes like this that are so nice as is, but so easily adapted to be vegetarian withour seeming like a pale compromise. A lot of times the veggie option is boring, or it is just carbs. But recipes like this that are so very flavorful and are something like a soup or stew, you can make it vegetarian and it is still super nice.
By: Mike S
On: 10/16/2014 23:16:40
love these kinds of soups. You can make a similar one with thai curry paste that is amazing. Just mix in a tablespoon or two of thai curry paste, and maybe add some sauteed finely chopped ginger and its incredible with rice.

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