Curried Chicken And Coconut Milk Soup
|Reduced sodium chicken broth||4 Cup (64 tbs)|
|Water||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Bottled thai green curry paste||1 Tablespoon|
|Grated peeled ginger||1 Tablespoon|
|Reduced fat coconut milk||1 Cup (16 tbs) (light)|
|Red onion||1⁄2 , thinly sliced|
|Skinless boneless chicken breasts||1⁄2 Pound, cut into long thin strips|
|Asian fish sauce||1 1⁄2 Tablespoon (nam pla)|
|Lime juice||1 Tablespoon|
|Scallions||4 , thinly sliced|
Combine the broth, water, garlic, curry paste, and ginger in a large saucepan; bring to a boil.
Reduce the heat and simmer, partially covered, about 30 minutes.
Pour the broth mixture through a coarse sieve into a bowl; discard the solids and set the broth aside.
Wipe the saucepan clean.
Add 1/2 cup of the coconut milk and bring to a boil.
Add the onion, reduce the heat to medium-high, and cook, stirring constantly, until the onion is translucent and the liquid has evaporated, about 3 minutes.
Reduce the heat to medium, add the chicken, and stir-fry until the chicken is tender and no longer pink, about 2 minutes.
Stir in the reserved broth, the remaining 1/2 cup coconut milk, the fish sauce, and lime juice.
Cook, stirring, until the mixture is heated through, about 2 minutes.
Sprinkle with the scallions.