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Ingredients
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2 tablespoons
oil (olive, sunflower or coconut)
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1
small red onion, chopped
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1
red bell pepper, sliced in 1-inch long strips
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1
yellow bell pepper, sliced in 1-inch long strips
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2
medium size tomatoes, chopped in 1-inch pieces
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1
clove garlic, minced
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2 tablespoons
green curry paste
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1 teaspoon
yellow curry powder
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1
can coconut milk
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3 cups
chicken stock
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1/2 piece
medium size ginger root, grated
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2
stalks lemongrass, top dry part removed and smashed to release fragrance
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4
kaffir lime leaves (if not available use the zest of 1 lime)
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12 ounces
fish (mahi-mahi or other firm fish), cut into bite size - or- 1.5 pounds of skinless chicken breast, thinly sliced
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1/2
lime, juiced
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handful of cilantro leaves
Directions
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Heat the oil in a large pot, add the peppers and onions, and lower the heat to medium-high. Sauté for 2 minutes stirring frequently. Add the curry paste/powder, tomatoes and garlic and sauté for an additional minute. Add the coconut milk, chicken stock, lemongrass, ginger, kaffir lime leaves and salt to taste. Stir gently. Bring the soup to a boil, then set the heat on low and simmer for 15 minutes stirring from time to time.
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If using chicken, toss the chicken into the soup and simmer until the chicken is cooked through. If using fish, add the fish and cook for 3-4 minutes or until the fish is soft and tender (be careful to not overcook; fish can easily become tough and chewy if cooked for a long time).
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Remove the lemongrass and kaffir lime leaves from the soup, add the lime juice and serve with fresh cilantro leaves, lime wedges and steamed rice.
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