Friday, February 5, 2010

Soup to warm the cockles of your heart on a cold winter's day

It's a little warmer this week, but still gets nippy. I've been browsing through the chicken recipes for soup. I love Thai food, so this one sang to me. (La tua cantante, or whatever the head Volturi said about Edward and Bella...)

Thai Chicken Soup (adapted from 365 More Ways To Cook Chicken)

2 cans of lite coconut milk
6 cups of chicken stock
1 piece of lemongrass stalk (about 6-8") cut in 1" pieces
1 1/2 " piece of ginger cut into thick slices
1 boneless skinless chicken breast (feel free to use a couple more, this is what I had), thinly sliced
1- 5 ounce package of fresh shitaki mushrooms, stemmed and sliced
3 scallions, sliced
1 carrot, cut into thin julienne strips
1/4 cup nam pla (Thai fish sauce)
1 minced jalapeno (I used pickled slices from a jar...)
1 t hot chili oil
1 kaffir lime leaf, cut into thin strips

1. In a large saucepan, bring coconut milk, stock, lemongrass and ginger to a boil. Add in your kaffir lime leaf strips...

... and your chicken. Lower to a simmer.


2. Add in mushrooms, scallions, carrot, nam pla, jalapenos and chili oil. Simmer until carrots are tender.

3. Enjoy.

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