re: TD.com Recipes and Recipe Book Thread

Thai Curry Chicken Soup

2 teaspoons of vegetable oil
1.5 tablespoon of Thai red curry paste
3 cups of chicken stock
1 can of coconut milk
1 piece of ginger, peeled, about 2 inches
2 pieces chicken breasts, chopped
2 teaspoon of brown sugar
2 tablespoons of lime juice
1 tablespoon of fish sauce
A couple carrots
1 Chopped red pepper
1-2 Bay leaves


Combine oil, chicken and peppers in a sauce pan and sauté for a few minutes. Add in the rest of the ingredients and cook on low for anywhere from 20 minutes to an hour, depending on how hard you like your veggies. I like mine to be soft, so I cook it for a while. Serve over rice. Add Sriracha if it doesn't have enough kick for you.