How do I make Thai coconut chicken soup?!
How do I make Thai coconut chicken soup?
I had delicious soup in a Thai restarurant. It included a coconut base (with powdered fish too, I think), green pappers, chicken of course, and some kind of veggie I didn't recognize- hard little circles that tasted like froot loops.
Answers:
Here's a recipe from the Food Network:
http://www.foodnetwork.com/food/recipes/...
Hope that helps!
yuck
48 ounces chicken stock
1 lb diced chicken breasts
3 (14 ounce) cans cans coconut milk
2-3 ounces olive oil
1 garlic clove
1 teaspoon fresh ginger paste
16 ounces frozen peppers and onions (red yellow red)
1 juice of fresh lime
2-4 diced fresh hot peppers, depending on personal taste (I use habanaros)
8 ounces straw mushrooms
1 (8 ounce) can water chestnuts
2 tablespoons Thai red curry paste
1 tablespoon brown sugar
1/2 lb thin spaghetti or angel hair pasta
Pre cook 1/2 pd of pasta. Break pasta into 2- 3 inch lengths boil til almost done (al dente) do not over cook as it will not hold up in soup. Drain and set aside covered.
Dice 4 fresh chicken breasts in to cubes. Heat skillet w/ 2-3 oz olive oil on med. heat add crushed fresh garlic 1 clove 1 min add 1 heaping tbspn thai red curry paste stir until mixed w oil add chicken, mix until coated with red curry oil , a few twists of fresh ground pepper cook until done.
At the same time as chicken is cooking have a stock pot with 48 oz chicken stock and 1 heaping tspoon of grated fresh ginger or ginger paste ,1 tbspoon brown sugar, You can add 1 tbspoon Thai red curry paste here also I do, bring to a boil turn down to med heat. Add diced habanaro peppers, very hot be careful! 3-4 for a kick 1-2 for just a hint of hot. Or substitute another type of pepper. Add bag of frozen onion & pepper mix , 1 can straw mushrooms, 1 can waterchestnuts simmer til hot. Add 3 cans coconut milk do not boil beyond this point low heat/simmer only!
Add seasoned cooked chicken mixture . Add pasta at the end. You can continue to add thai red curry paste if necessary. ENJOY!
dont know if thats the same one, but hope it'll help a little.
Thai Coconut chicken soup
# Hey you two melted?? Here is a great hot weather recipe....HOT SOUP! And if you think I am kidding, I'm not...it really cools you down, which is why so many really spicy hot recipes come from the tropics. 1 can coconut milk
# 2 cups chicken stock(homemade if possible)
# 2 habs, seeded and chopped
# 2 serrannos, seeded and chopped
# 2 jalapenos, seeded and chopped
# 3 cloves of garlic...(seeded and chopped?) didnt wanna ruin the mold
# 1 good knob of fresh ginger..chopped(leave seeds in!)
# 1/2 red bell pepper
# 1/2 green bell pepper...both sliced into 2 inch long thin slices
# 1 red onion, chopped fine
# 1 tbls or more of fish sauce( I used 2 glugs)
# 1 tbls brown sugar
# 2 tbls peanut oil
# 1 block of tofu, weighted, and cut up after a lot of the water out
Put all the chopped peppers, garlic, onion, and ginger into a good sized pot, that has been heated with the oil, and simmer for a few minuits, add the chicken stock and the coconut milk, and bring to just below the boil...do NOT let it boil, just simmer for about ten minuits then add the tofu, cut into about one inch cubes, add the fish soy (nam pla) and the sugar and taste...probably add more salt, and if you want it really hot add a little red chile paste...garnish with cilantro chopped into it just before serving...this is fast, hot, and tastes terrific..I put this recipe together from a couple of others in two different Thai books, one of them called for chicken thighs chopped into it, which could also be done..hope you enjoy it as much as we do...Cheers, Doug in BC