Tasty Tuesday {Thai Coconut Curry Soup}

First of all, let's talk about how my version looks nothing like Chef Michael Smith's.  Why can't us commoners ever make something just like the picture???  It reminds me of this website.  I die every time because yes, I've been there...probably 99% of the time.

But, luckily for me, although this doesn't look like the beautiful picture on the original website, it tastes incredible anyways.  In fact, my dad was over for dinner the night I made it and he loved it, too!  Which, I'd say is a big plus because I wouldn't put him in the "most adventurous of eaters" category...not that this is crazy adventurous, but it has curry, which is sometimes scary to some people (which is a shame because I laaaahve it for reals, people).  But, I'd say the rice noodles are comforting enough that anyone could like it.  Can I get an Amen?!

Another thing.  This recipe calls for lime leaves.  What. Are. Lime. Leaves????  Seriously, I don't get it.  They're not the leaves you'd find on a lime tree.  They also don't sell them anywhere.  Well, unless you go to a Thai or Vietnamese grocery store, which, I totally would, but was unwilling to do that 30 minute drive when it came time to make this, so I chose to nix it.  Although, next time I'd like to see what kind of a difference it makes.

I did, however, find myself at a little Persian market that led me to purchase some delicious flat bread as well as curious to try lots of other things...I will be back, little grocery store, just you wait.

But ok, on to the recipe.  It's not mine (just like everything else I make...), but I'm sharing it because it's delicious and should be shared.  Now go get yourself some flat bread and relish in some yummy curry!  It'll be great, I promise.

*Please ignore the fact that we decided to have chips and salsa with this dinner...#addicted

Thai Coconut Curry Soup

What You'll Need:
2 14oz cans premium coconut milk
1 heaping T Thai curry paste (I used green curry paste)
1 bunch cilantro roots, rinsed well
2 chicken breasts, thinly sliced
2 cups chicken broth
1 carrot, shredded
4 or 5 lime leaves (I didn't use these)
2 stalks lemon grass, halved lengthwise, woody leaves removed
2 T fish sauce
2 limes zest and juice
a small knob frozen ginger
a handful of bean sprouts
8 oz package rice noodles
1 bunch cilantro leaves, rinsed well
2 or 3 green onions, thinly sliced
a sprinkle or two salt or soy sauce

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

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 so just taste it until it's to desired softness).

Stir in most of the cilantro leaves and 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 green onions and remaining cilantro leaves.

Happy Tuesday!