jujubnme
06-08-2008, 05:03 PM
Oh, my goodness, this soup tasted exactly like the soup at our Thai restaurant. So yummy!! :yum I got the recipe in an e-mail from the Splendid Table back in April and I've been itching to make it since then. It requires ingredients you may not keep in your pantry, but I was able to buy them all at the local grocery store. We just used cilantro leaves for garnish. (It is mildly to moderately spicy.)
Thai-style Chicken Soup
Serves 4
1 t. vegetable oil
3 stalks lemongrass, remove tough outer leaves, halve the bottom 5" lengthwise and then slice thin crosswise (this can be omitted if you can't find lemongrass... but don't omit it if you can help it and don't substitute jarred dried lemongrass!)
3 shallots, chopped (about half a cup)
8 sprigs fresh cilantro, chopped
3 T fish sauce
4 c. chicken broth
2 14-oz. cans coconut milk, well shaken/stirred
1 T. sugar
1/2 lb. sliced white mushrooms
3 boneless, skinless chicken breasts, halved lengthwise and sliced on the bias into 1/8"-thick pieces
3 T. lime juice (2-3 limes)
2 t. Thai red curry paste
Garnish:
1/2 c. cilantro leaves
2 seranno chiles, sliced thin
2 scallions sliced thin on the bias
1 lime cut into wedges
Heat oil in a large saucepan. Add lemongrass, shallots, cilantro and 1 T. fish sauce; cook, stirring frequently until just softened (about 2-5 minutes). Stir in the broth and 1 can coconut milk. Bring to a simmer over high heat. Cover, reduce heat to low and simmer until the flavors have blended (about 10 minutes). Pour the broth through a fine-mesh strainer and discard the solids. Wipe out saucepan and return broth mixture to pan.
Stir the remaining can of coconut milk and sugar into the broth and bring to a simmer over medium-high heat. Reduce to medium, add mushrooms and cook until tender (2-3 minutes). Add the chicken and cook, while stirring constantly, until the chicken is no longer pink, about 1-3 minutes. Remove from the heat.
Combine lime juice, curry paste and last 2 T. fish sauce in a small bowl; stir into soup. Ladle into bowls and garnish with cilantro, chiles and scallions. Serve with lime wedges.
Thai-style Chicken Soup
Serves 4
1 t. vegetable oil
3 stalks lemongrass, remove tough outer leaves, halve the bottom 5" lengthwise and then slice thin crosswise (this can be omitted if you can't find lemongrass... but don't omit it if you can help it and don't substitute jarred dried lemongrass!)
3 shallots, chopped (about half a cup)
8 sprigs fresh cilantro, chopped
3 T fish sauce
4 c. chicken broth
2 14-oz. cans coconut milk, well shaken/stirred
1 T. sugar
1/2 lb. sliced white mushrooms
3 boneless, skinless chicken breasts, halved lengthwise and sliced on the bias into 1/8"-thick pieces
3 T. lime juice (2-3 limes)
2 t. Thai red curry paste
Garnish:
1/2 c. cilantro leaves
2 seranno chiles, sliced thin
2 scallions sliced thin on the bias
1 lime cut into wedges
Heat oil in a large saucepan. Add lemongrass, shallots, cilantro and 1 T. fish sauce; cook, stirring frequently until just softened (about 2-5 minutes). Stir in the broth and 1 can coconut milk. Bring to a simmer over high heat. Cover, reduce heat to low and simmer until the flavors have blended (about 10 minutes). Pour the broth through a fine-mesh strainer and discard the solids. Wipe out saucepan and return broth mixture to pan.
Stir the remaining can of coconut milk and sugar into the broth and bring to a simmer over medium-high heat. Reduce to medium, add mushrooms and cook until tender (2-3 minutes). Add the chicken and cook, while stirring constantly, until the chicken is no longer pink, about 1-3 minutes. Remove from the heat.
Combine lime juice, curry paste and last 2 T. fish sauce in a small bowl; stir into soup. Ladle into bowls and garnish with cilantro, chiles and scallions. Serve with lime wedges.