Curried Chicken Coconut Soup
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 or 2 Tbsp. of sweet red bell pepper, seeded and chopped
3-6 tsp. serrano chiles, seeded and finely chopped
2 garlic cloves, minced
2 Tbsp. vegetable oil
4 Tbsp. curry powder
3 cups chicken broth
2 (14 oz.) cans of unsweetened coconut milk*
1 cup water
2 stalks of lemon grass* (outer leaves discarded and ends trimmed)
2″ piece of ginger, peeled and chopped fine
1 tsp. black peppercorns
1 whole chicken breast with skin and bones (about 1-1/2 pounds)
6 Tbsp. Asian fish sauce*
6 Tbsp. fresh lime juice
1/3 cup fresh coriander, chopped
*available at Asian markets and some specialty produce markets
Instructions:
In a heavy saucepan, cook the chopped peppers and garlic in the vegetable oil over moderately low heat, stirring until fragrant. Add the curry powder and cook the mixture, stirring frequently for 30 seconds. Stir in the broth, coconut milk, water, lemon grass, ginger root and peppercorns, and bring the mixture to a boil.
Add the chicken and poach it in the simmering mixture for about 20 minutes, or until it is cooked through. With a slotted spoon, transfer the chicken to a bowl and let it cool, keeping the poaching mixture warm.
Discard the skin and bones from the chicken and shred the meat. Stir the chicken into the poaching mixture and add the fish sauce. Cook the soup over a moderate heat, stirring until it is hot. Add the fresh lime juice and ladle the soup into individual serving bowls. Sprinkle with the chopped coriander. (You may add a few more chopped peppers if you like it hot.) Serve the soup with a scoop of steaming rice.
Serves 4 as a main dish or 8 as a first course.