Bev’s Thai Coconut Soup
By Beverly Hicks Burch
2 T. butter
1 T. freshly grated gingerroot
2 ½ finely chopped fresh garlic
2 cups sliced fresh mushrooms
1 teaspoon mild curry paste or curry powder
1 14oz can chicken broth
1 14 oz. can coconut milk (can use lite)
2 T. firmly packed brown sugar
1 T. fish sauce (or soy sauce)
1 lb. chicken or tofu (I used a large can of chicken breast meat if I don’t have time to thaw chicken breast)
1/3 cup chopped green onions
Melt butter in stock pot. Add gingerroot, garlic and mushrooms. Cook over medium heat, stirring occasionally until soften…about 3 -4 minutes.
Stir in curry paste, coconut milk, chicken broth, brown sugar and fish sauce. Cook and bring to a boil, about 4 to 6 minutes. Be sure to stir often. Add chicken or tofu, and green onions and reduce heat to medium-low. Cook about 5 – 7 minutes. If using fresh chicken, cook until chicken is done, about 10 minutes.
Ladle into bowls. Season to taste. Garnish with green onion if desired.