- 1 1/2 c. coconut milk
- 1 1/2 c. chicken stock
- 2 T. green curry paste
- 1 c. diced chicken breast
- 1 c. cubed tofu
- 1/2 c. frozen peas
- 1 T. fish sauce
- 1 T. sugar
- 1 sliced green chile (Thai, serrano, or jalapeño)
- 2 kaffir lime leaves, thinly sliced into slivers
- basil and scallion for garnish
Green Curry Soup
Tofu, Chicken, and Peas
Basil and Scallion Garnish
Heat coconut milk and chicken stock together. Stir in curry paste. Add chicken and kaffir lime leaves. When chicken is cooked, season with fish sauce and sugar. Taste, adjust seasoning to balance the sweet, spicy, sour, salty flavors. Add chile, tofu and frozen peas and heat through. Serve garnished with a chiffonade of basil and sliced scallion.
A vegetarian version made with vegetable stock, omitting the chicken, and substituting light soy sauce for fish sauce is also very tasty.
This little fellow is my Kaffir Lime Tree, planted last Fall. The wrinkled limes are way too sour to eat but the leaves and zest are perfect to season my Thai dishes. The green curry soup recipe is adapted from a basic recipe we learned in Thailand a few years ago at the fabulous Pattaya Thai Cooking School.
Kaffir Lime leaves are easily distinguished by their double-lobes and very fragrant aroma.
Voilà! A very flavorful and easy to make soup!
This Green Curry Soup with its tofu and green peas is my entry to My Legume Love Affair. It has been my pleasure to be your hostess for this month’s edition. The round-up will be posted on June 7th. Please do stop by to Taste With The Eyes the exciting legume dishes from around the world. Many thanks to Susan, The Well-Seasoned Cook for inviting me to do the honors. And be sure to visit Apu of Annarasa blog for more beans in June!