One 13.5 ounce can unsweetened coconut milk 1-1/2 teaspoons green curry paste Four 2" strips of lime zest 2 quarter size pieces of fresh ginger, crushed 1/2 teaspoon sugar 3 cups gf chicken stock 2 chicken breasts, skinless, boneless, cut into 3/4" pieces 3 Tablespoons fish sauce 1/4 cup cilantro, chopped 6 basil leaves, chopped 1 Tablespoon fresh lime juice
In a large saucepan, combine coconut milk, curry paste, lime zest, ginger and sugar; simmer over medium heat. Add gf chicken stock; cover and simmer over medium-low heat for 10 minutes. Raise heat to medium and bring soup to a boil. Add chicken pieces, fish sauce, 3 tablespoons of cilantro and basil. Simmer soup, stirring occasionally, until chicken pieces are cooked through, about 5 minutes. Discard ginger pieces and lime zest. Add remaining cilantro and stir in lime juice. Adjust seasonings to taste with salt and freshly ground black pepper.
This makes a wonderful first coarse for a Thai dinner party or as a lovely main coarse for a light appetite.