Re: Soup's On!
This is my Thai Chicken Soup recipe. You should be able to find all of the ingredients at most local grocery stores (in my area at least...). Tastes just like the Tom Kha Gai we get at the Thai restaurant!
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!)
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.
---------- Post added at 11:30 AM ---------- Previous post was at 11:27 AM ----------
P.S. I haven't made this since going primal... I'll probably drop the sugar now, but I haven't tried it yet that way. I do have a brand of fish sauce that doesn't have added sugar or other additives... Red Boat, I believe.
__________________
ANDREA
GLORY be to God for dappled things---
...
All things counter, original, spare, strange;
Whatever is fickle, freckled (who knows how?)
With swift, slow; sweet, sour; adazzle, dim;
He fathers-forth whose beauty is past change:
Praise him.
GERARD MANLY HOPKINS
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