Rotisserie Chicken Coconut Curry Soup

Serves 6 to 8

1 tablespoon olive oil
1 tablespoon finely grated peeled fresh ginger (about a 1-inch piece of ginger)
2 cloves garlic, minced
2 tablespoons Thai red curry paste
6 cups (48 ounces) low-sodium chicken broth
1 (13- to 14-ounce) can full-fat coconut milk
6 cups thinly sliced lacinato or Tuscan kale leaves (from 1 large bunch)
Kosher salt
1 (8-ounce) package vermicelli rice noodles
1 (2-pound) plain rotisserie chicken, meat shredded (about 4 1/2 cups)
Chopped fresh cilantro, thinly sliced red onion, and lime wedges, for serving

In a 5-quart or larger Dutch oven, heat the oil over medium heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 minute. Stir in the curry paste and sauté for 2 minutes.

Add the chicken broth, coconut milk, and kale. Stir to combine, bring to a simmer, and cook, uncovered, until the kale is wilted, 3 to 5 minutes. Season with salt to taste.

Add the noodles and continue to simmer until the noodles are al dente, about 3 minutes or according to package instructions.

Divide the soup among bowls and top each bowl with about 1/2 cup shredded chicken. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.

recipe from thekitchn.com

Tom Kha Gai

2 cups (16 fl oz/500 ml) coconut milk
6 thin slices young galangal (kha orn)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portion only, cut into 1-in (2.5-cm) lengths and crushed
5 fresh kaffir lime leaves, torn in half
8 oz (250 g) boned chicken breast, sliced
5 tablespoons (2 1/2 fl oz/75 ml) fish sauce (nam pla)
2 tablespoons sugar
1/2 cup (4 fl oz/125 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1/4 cup cilantro/coriander leaves (bai pak chee), torn
5 green Thai chili peppers (prik khee noo), crushed

How to cook:

1. Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce and sugar.

2. Simmer for about 4 minutes, or until the chlicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.

3. Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.

4. Garnish with the torn cilantro leaves and crushed chili pepper, and serve.

Thai Basil Chicken

3/4 cup coconut milk
1/4 cup chicken broth
2 T oyster sauce
2 T fresh lime juice
1 T soy sauce
2 tsp brown sugar
2 tsp cornstarch
1/2 tsp anchovy paste (optional)
1 lb. boneless skinless chicken, cut into 3-4" strips
1 1/2 cups green beans, blanched
1 cup red bell pepper, seeded and diced
1 T garlic, minced
1 cup whole or julienned basil leaves
1 jalapeno, thinly sliced with seeds
1/2 cup dry roasted peanuts, chopped

Combine coconut milk, chicken broth, oyster sauce, lime juice, soy sauce, brown sugar, cornstarch and anchovy paste to make a slurry. Set aside.

Season chicken with salt and pepper, then stir-fry in 2 T oil in a saute pan over high heat for 3-4 minutes. Flip chicken, cook 3-4 more minutes, adding more oil if needed. Remove and set aside. Heat 1 T oil in the same pan over high heat. Add beans, bell pepper and garlic; stirfry for 2 mintues. Add cooked chicken and accumulated juices and stirfry for 2 minutes.

Stir in the slurry mixture and cook 2 minutes to thicken and incorporate flavors. Remove from heat.

Stir in basil and jalapeno. Garnish with peanuts. Serve with coconut rice.

Thai Chicken and Noodle One-Pot

1 T. sesame oil
1 onion, sliced
1 clove garlic, crushed
1 inch ginger root, peeled and grated
1 bunch scallions, sliced diagonally
1 lb. boneless breast of chicken, cut into bite-sized pieces
2 T. green curry paste (reduce to 1 if you don't like it hot)
2 cups coconut milk
1 1/2 cups chicken stock
8 oz. chinese noodles or fine spaghetti
2 tsp lime juice
salt and pepper to taste

Heat oil in large heavy skillet or wok. Add onion, garlic, ginger and scallions; stirfry for 2 minutes until soft.

Add chicken pieces and curry paste; stirfry unti chicken is golden brown.

Stir in coconut milk, chicken stock, salt and pepper to taste; stir until blended. Bring to a boil.

Break up noodles if necessary. Add to pan, cover and simmer 6-8 minutes until noodles are just tender, stirring occasionally.

Add lime juice. Taste and adjust seasoning if needed. Serve in deep bowls.