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Thai chicken coconut soup
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Serves 8 As A First Course This multidimensional soup with tantalizing flavors and aromas is created with a blend of aromatics. Lemon grass imparts a rich, ethereal, lemony essence. If you can't find lemon grass, try 2 pieces of water-packed lemon grass or 1 teaspoon grated lemon zest or dried lemongrass soaked in chicken stock and drained. Fiery Thai chiles typically provide a hot and spicy component, but they are often hard to find, replace with Thai red curry paste that includes Thai chiles and other aromatic ingredients favored in this soup. leftovers can be refrigerated for two days, warm gently and stir xonstantly to keep coconut milk from separating. Recipe: | |
1 tablespoon | Asian oil |
• 1 to 2 stalks lemon grass, outer sheath removed, bottom 3 inches trimmed and minced (3 tablespoons) | |
2 tablespoons | minced fresh ginger |
1 large clove | garlic, minced |
2 to 3 teaspoons | Thai red curry paste |
6 cups | homemade chicken stock or canned low-sodium chicken broth |
2 (14-ounce) cans | unsweetened coconut milk |
• 1 whole cooked boneless, skinless chicken breast (about 12 ounces), cut into 1 by 1/4-inch strips | |
1 (15-ounce) can | straw mushrooms, drained and rinsed |
3 tablespoons | lime juice |
Salt | |
1/2 cup | loosely packed whole fresh cilantro leaves |
3 | scallions, greens only, sliced thin on an angle (optional) |
1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.
2. Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock.
3. Stir in the coconut milk, chicken, mushrooms, and lime juice. Warm, about 5 minutes, add cilantro and scallions. Serve immediately
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