Coconut Cream in Chicken Curry Soup

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You simply haven't lived until you've tried delicious coconut cream in chicken curry soup. Make coconut cream in chicken curry soup with help from a food host and private chef in this free video clip.

Part of the Video Series: Asian Soup Recipes
Promoted By Zergnet


Video Transcript

Hi I'm Chef Mariko. Today, I'm going to show you how to make a coconut cream and chicken curry soup. To get started you'll want to make the base for your soup. I have four cups of chicken broth, one can of coconut cream and one tablespoon of curry powder. Today I'm using green curry powder but you could use red or Indian curry, whatever your favorite is. I'm using a curry paste so I'm going to want to make sure that it's blended in perfectly to the rest of the ingredients. Now I'm going to add a one inch piece of ginger grated. The ginger is really going to liven it up a little bit. Add two teaspoons of brown sugar and the fresh squeezed juice of one lime. Stir everything together and then I'm going to add some of my favorite vegetables. You could use whatever you have on hand. Today I'm just going to use a half a cup of carrot slices and a half a cup of diced mushrooms. Then to give it that authentic curry flavor, I'm going to add a tablespoon of fish sauce. If you don't have fish sauce you can use soy sauce because fish sauce is what gives it that salty flavor. Then I'm going to add a half a cup of sliced chicken breast and stir everything together. I'm going to let it simmer for about 10 to 15 minutes until the carrots and the rest of the vegetables have combined together. It's been about 15 minutes and my coconut cream and chicken curry soup is ready to serve. I'm just going to put it in a small bowl and then I'm going to garnish it with some fresh basil sprigs and some diced green onions and cilantro. This is Chef Mariko showing you how to make coconut cream and chicken curry soup, enjoy.


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