This is a delicious soup that my wife taught me how to make. It is infused with the flavors of Thailand. It takes a while to make, but it is well worth the effort.

Ready

• 2-3 Tbls butter (unsalted)
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 knob of ginger root, skinned and minced
• 2 tsp Thai green curry paste
• ½ tsp turmeric
• 14 oz coconut milk (canned is okay — fresh is delicious)
• 12 oz spinach
• 1 to 2 lbs chicken thighs
• 2 cups chicken stock
• 1 stalk of lemon grass, finely chopped
• 2 tsp fish sauce
• 2 Tbls fresh lime juice
• 2 lime leaves, shredded
• salt & pepper to taste

Topping (optional)

• 2 Tbls canola oil
• 2 shallots, sliced thin
• handful of purple Thai basil, roughly chopped

Set

• Large sauce pan or Dutch Oven
• Stirring sppon
• Slotted spoon
• Immersion blender or food processor
• Ladle

Topping

• Frying pan
• Paper towels

Go

1. Melt butter in large pan or Dutch oven over a medium heat.
2. Add onion and ginger. Sauté until soft (4-5 mins). Add garlic and sauté for another two minutes.
3. Add tumeric and curry pastes and cook for two to three more minutes.
4. Pour in coconut milk and simmer for five minutes.
5. Add the chicken, chicken stock, lemongrass and lime leaves. Simmer until chicken is tender (15-20 minutes).
6. Remove chicken with a slotted spoon and set aside.
7. Add spinach to soup and cook for another five minutes. Add fish sauce and lime juice
8. Blend the soup with immersion blender.
9. Cut the chicken into bite sized pieces and return to soup.

Topping

1. Just before you are ready to serve, heat the oil in a frying pan over a high heat.
2. Cook the shallots until golden brown (About 5 minutes).
3. Remove shallots and blot dry on paper towel.

Serving

1. Ladle soup into serving bowls and garnish with fried shallots and rough cut Thai basil.
2. Sit back and enjoy!

What you should know

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