What's for dinner? Day 23

Tonight we had a Thai coconut soup--I found it on Pinterest here.

Joe and I thought it looked delicious!

Joe ate two bowls-he must have liked it.

I thought it was fine but I don't know if I would make it again :(

The kids ate it fine but did have a bit of complaining (they added oranges and yogurt to supplement)

I made a few adjustments to the recipe online.

I put my adjustments on the recipes below :)

Thai Coconut Curry Soup

Two 14 oz (398 mL) cans of premium coconut milk

1 heaping tablespoon (15 mL) of Thai curry paste (I used red curry)

Roots of 1 bunch of cilantro, rinsed well

3 boneless, skinless chicken breasts, thinly sliced

2 cups (500 mL) of chicken broth
1 stalks of lemon grass, halved lengthwise, woody leaves removed

2 tablespoons (30 mL) of fish sauce

Zest and juice of 2 limes

A small knob of ginger, grated

A handful of bean sprouts

One 8 oz (225 g) package of rice noodles

Leaves of 1 bunch of cilantro, rinsed well
A sprinkle or two of salt or soy sauce

Directions

1. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.

2. Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
3. Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, lemon grass, fish sauce and lime zest and juice. Grate the ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.

4. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
5. Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the remaining cilantro leaves.

Serves 4

Their picture looked better than mine.  I forgot to take a picture until mine was half eaten:)