Coconut Curry Chicken Soup
Ingredients:
1 lbs chicken breasts, cubed
salt and pepper
3 tbs olive oil
1 red bell pepper, sliced
1 large shallot, diced (about ¼ cup)
1 jalapeno, chopped
2 cups shitake mushrooms, sliced (not dried)
3 cloves garlic, minced
¼ tsp fresh ginger, grated with a microplane
2 oz wheat beer (hefeweizen, Belgian white ale)
2 cup chicken broth
2 tbs red curry paste
2 (14 oz) cans full fat coconut milk
1 tsp brown sugar
1 tbs fresh basil, thinly sliced
Directions:
1. Salt and pepper the cubes of chicken while the olive oil is heating in a large pot, preferably a stock pot.
2. Add the chicken when the temperature has reached medium to medium high heat.
3. Cook the chicken on all sides until it is lightly browned on all sides and then remove from the pot and place on a plate.
4. Add the bell pepper, shallots, jalapeno and mushrooms to the pot and cook them until they begin to soften, which should be about 10 to 12 minutes.
5. Add the garlic and ginger and cook for one minute then add the beer to deglaze the pot, stirring and scraping the brown bits off the bottom of the pot.
6. Next add the broth, the curry paste, coconut milk and brown sugar and bring the mixture to a simmer for 10 to 15 minutes. Then add the cooked chicken back in.
7. Salt and pepper to taste.
8. If you want it spicier you can add another jalapeno or if you want a milder version leave the jalapeno out. Spoon or ladle the soup into bowls and sprinkle the fresh basil on top before serving.