Chillier temperatures are finally peeking through daily forecasts, and that means one thing: soup season is upon us. To continue our month of dinners that people actually make, here’s a recipe for coconut chicken soup, from Pam Anderson’s revised edition of How to Cook Without a Book. It’s deceptively simple and packs a flavorful punch. Here’s how to make it…
Thai Coconut Chicken Soup
From Pam Anderson’s How to Cook Without a Book
2 tbsp olive oil
1 large onion, chopped
1 large bell pepper, any color, chopped
1 tbsp minced garlic (or refrigerated paste)
1 tbsp freshly grated fresh ginger (or refrigerated paste)
2 tbsp red curry paste
2 cups chicken broth, plus more if needed
1 can (13.5 oz) full-fat coconut milk
3 to 4 cups shredded cooked chicken (a rotisserie chicken would work well)
3 tbsp lime juice, plus lime wedges, for serving
1/4 cup chopped fresh cilantro
Heat the oil in a large pot over medium-high heat. Add the onion and pepper and sauté until tender, about 4 to 5 minutes. Add the garlic and ginger and cook until fragrant, a minute or so longer. Stir in the curry paste, and then add the broth, coconut milk and chicken. Simmer 10 minutes to blend the flavors. Stir in the lime juice and cilantro. Taste and adjust the seasonings.
Serve each portion over basmati rice with lime wedges.
Thank you so much, Pam! Your cookbook is beautiful.
(Reprinted from How To Cook Without a Book. Copyright © 2000, 2018 by Pam Anderson. Photographs copyright © 2018 by Lauren Volo. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Thanks to Franny Eremin for helping with this series.)