Oprah's Thai Chicken Coconut Curry Soup

Ingredients

• 4 cups chicken stock
• 5 garlic cloves, peeled and cut into large chunks
• 2-3 tablespoons fresh ginger, peeled and cut into large chunks
• 1 tablespoon green curry paste
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seed
• 1/2 teaspoon black peppercorns
• 3/4 cup cilantro leaves and stems, plus additional
• 1/2 cup chopped fresh cilantro leaves, for garnish, loosely packed
• 1 cup unsweetened coconut milk
• 3/4 cup shallot, thinly sliced
• 1 cup sliced mushrooms
• 1 boneless chicken breast, cut into 1/4-inch strips
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 2 teaspoons brown sugar
• 1 jalapeno, sliced into rings (optional)
• 1 tomato, small, seeded and diced, for garnish
• 1/2 cup coconut flakes, freshly shaved and toasted, for garnish

Directions

1. 1

   In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.

2. 2

   Bring to a boil; reduce heat and simmer 30 minutes.

3. 3

   Strain broth over a bowl through a fine-mesh sieve; discard solids.

4. 4

   Return broth to pot; add coconut milk, shallots, mushrooms and chicken.

5. 5

   Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.

6. 6

   In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.

7. 7

   Garnish with tomato, coconut shavings and cilantro; serve hot.