Oprah'S Thai Chicken Coconut Curry Soup - cooking recipe

Ingredients

4 cups chicken stock
5 garlic cloves, peeled and cut into large chunks
2 -3 tablespoons fresh ginger, peeled and cut into large chunks
1 tablespoon green curry paste
2 teaspoons coriander seeds
1 teaspoon cumin seed
1/2 teaspoon black peppercorns
3/4 cup cilantro leaves and stems, plus additional
1/2 cup chopped fresh cilantro leaves, for garnish, loosely packed
1 cup unsweetened coconut milk
3/4 cup shallot, thinly sliced
1 cup sliced mushrooms
1 boneless chicken breast, cut into 1/4-inch strips
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 teaspoons brown sugar
1 jalapeno, sliced into rings (optional)
1 tomatoes, small, seeded and diced, for garnish
1/2 cup coconut flakes, freshly shaved and toasted, for garnish

Preparation

In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
Bring to a boil; reduce heat and simmer 30 minutes.
Strain broth over a bowl through a fine-mesh sieve; discard solids.
Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeno, if desired; stir until sugar is dissolved, then add mixture to soup.
Garnish with tomato, coconut shavings and cilantro; serve hot.