I can't get enough of the Thai flavors. And these days it's so easy to pick up whatever I need at my local market. This chicken soup highlights creamy coconut milk, spicy red curry paste with lemongrass, and peanut satay sauce, three of my favorites. I hope you enjoy it as much as my friends and I do!
1Clean and wash your chicken breast. Remove skin, sprinkle with kosher salt and set aside.
2In large soup pot on stovetop, add canola oil and heat on medium to low heat. Add onions and sweat for about 3-4 minutes. Now add the chopped garlic and red curry paste. Cook a few minutes more until you can smell the chili and lemongrass in the paste. Now add the coconut milk, water, fish sauce, brown sugar, peanut satay sauce and chili garlic sauce. Stir together with a spatula to combine, bring to a low boil and add your chicken breast.
3Lower heat and cover. Simmer chicken about 30-40 minutes until done. Don't over cook! Remove breast from soup pot and rest about 15 minutes, until you can handle and shred it.
4While chicken is resting, slice red pepper in strips, prepare your garnishes and make your Jasmine rice (optional) in separate pan. I use Success brand Jasmine rice, ready in 9 minutes.
5Add shredded chicken and red pepper slices to soup and let them cook together 10-15 minutes. Now add the peas and corn. Cook another minute and add the juice of your lime and stir to combine.
6When plating, put a dome of rice in the center of each bowl and add the soup around the edges. Garnish with peanuts, scallions and Fresno chili rings.