Thai Coconut-Curry Chicken Soup
| Yield: | 1 Servings |
| Categories: |
| 3 | Cloves garlic; thinly sliced | |
| 3 | Serrano chili peppers; stemmed and thinly sliced | |
| 2 | ts | Ea. ground coriander and turmeric |
| 1 | ts | Ea. ground caraway seeds; anise, and white peppercorns |
| 1/2 | ts | Ground cloves |
| 2 | tb | Peanut oil |
| 10 | c | Light Chicken Stock |
| 2 | cn | (14-oz) unsweetened coconut milk |
| Grated zest from 2 limes | ||
| 2 | tb | Fish sauce; (nuoc cham) |
| 1 | lb | Thai or Japanese eggplants; cut into 1-inch chunks |
| 3 | c | Coarsely chopped white chicken meat; (uncooked) |
| 1 | tb | Sugar |
| 1/2 | c | Each coarsely chopped fresh cilantro and basil |
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