Thai Chicken Coconut Yellow Curry Soup

Curry is our all time favorite dish. Since we love to eat soup so much, I decided to make this into a curry soup, and I did, and it turned out fantastic. This soup a terrific choice for a cold day. This soup is healthy because it is plant based.

Lemongrass used for treating digestive tract spasms, stomachache, high blood pressure according to Webmd.com.

Kaffir leaves are good for overcoming fatigue after work or after a severe illness per www.vegetafruit.com.

Curry Powder is a popular spice mix that has a number of valuable health benefits, including the prevention of cancer, protection against heart disease, reduces Alzheimer’s disease symptoms, ease pain and inflammation, boost bone health, protect the immune system from bacterial infections, and increase the liver’s ability to remove toxins from the body (https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-curry-powder.html).

Turmeric (Curcumin) is a natural anti-inflammatory compound; Turmeric Dramatically Increases The Antioxidant Capacity of The Body, Curcumin Boosts Brain-Derived Neurotrophic Factor, Linked to Improved Brain Function and a Lower Risk of Brain Diseases (https://authoritynutrition.com/top-10-evidence-based-health-benefits-of-turmeric/).

Straw mushrooms have b vitamins as listed in the following: Vitamin B1 – Thiamine is an important vitamin since it breaks down sugars in the body. Thiamine also helps to support nerve and heart health.

Vitamin B6 – Vitamin B6 aids your immune system in good working order. It contributes to the breakdown of fats, carbohydrates and amino acids while helping to maintain the health of lymph nodes. Additionally, vitamin B6 serves to regulate blood glucose levels.

Vitamin B9 – Folate is an important vitamin for liver function.

Vitamin B12 – Vitamin B12 helps to preserve neurological function and DNA synthesis. It also plays a considerable role in the health of red blood cells. The nervous system relies on vitamin B12 for proper function as well. (http://www.healthiestfoods.com/healthy-foods/mushrooms/straw-mushroom/).

Ingredients:

1 LB of hen

3.5 liters of water

2-3 stalks of lemon grass

5-6 kaffir leaves

salt

¾ cups of rice

½ cup of cooking oil

1 medium onion, diced

1 bell pepper, diced

3-4 garlic cloves, grated

1 TBSP Curry powder

1 TSP cumin, 1 TSP Turmeric

2 TSP fresh ginger or 1 TSP ginger powder

1 TSP coriander seed powder,

Pinch of cayenne

1 chopped Serrano pepper (optional, for spiciness)

1 can of tomato sauce (14.5 oz)

1 can of straw mushrooms (14 oz)

¼ cup soy sauce,

1 can of coconut juice/cream (14 oz)

Squeeze of lemon juice

1 cup cilantro, chopped

How to make Thai Chicken Coconut Yellow Curry Soup:

Wash the hen and remove the insides. Fill a pot with 3.5 liters of water and add the hen, lemon grass, kaffir leaves and 1 TBSP of salt. Turn the soup to medium-high and let it lightly boil, then turn it down to low and let it simmer for 1 ½ to 2 hours till the hen is ready.

Check on the stock occasionally to remove the crud with a sieve that rises to the top. When the hen is ready, remove the lemon grass, kaffir leaves, and the hen.

Add ¾ cups of rice and cook for 15 minutes.

At the same time, in a pan heat half a cup of cooking oil and add diced onions, diced bell peppers until softened.

Next add grated garlic, curry powder, 1 TSP cumin, 1 TSP Turmeric, 2 TSP fresh ginger (or 1 TSP ginger powder), 1 TSP coriander seed powder, ¼ TSP cayenne, 1 chopped Serrano pepper, and sauté for 2 – 3 minutes. Then add tomato sauce and sauté for 2 minutes.

Next, add the veggie sauce mixture into the soup.

Shred the hen and add it to the soup.

When the rice is ready, add straw mushrooms, ¼ cup soy sauce, 1 can of coconut cream/juice, lemon juice, chopped cilantro and simmer on low for 5 minutes then turn off the stove.

Let it stand for 15 minutes for the flavors to mingle. Bon appetit!