Soup has new meaning to me now that I have homemade chicken stock. I've always felt slightly disappointed when I had to resort to the paste, powder, or canned stuff to make soup...but no more!
Last week I made a Thai Coconut Chicken soup that turned out very tasty. Luckily, it is hard to go wrong with coconut milk, fresh cilantro, homemade stock as well as a few items from the local Asian market.
The first time I prepared fresh lemongrass I was surprised at how little you actually use. It is just the bottom, mostly white part, stripped of leaves. You have to mince it or pound it into a paste because it is quite tough. The leaves make good tea when steeped in hot water.
I've also discovered that a microplane grater works well for shredding ginger - I sometimes grate it with the peel on when I'm in a hurry. I haven't noticed a flavor difference.
Enjoy the soup - the recipe follows!
Thai Coconut Chicken Soup
1 tablespoon canola oil
1 to 2 stalks lemongrass, outer sheath removed, bottom 3 inches trimmed and minced (3 tablespoons)
2 tablespoons minced fresh ginger (a microplane-type shredder works great for this)
1 large clove garlic, minced
2 to 3 teaspoons Thai red curry paste
6 cups chicken stock
3 tablespoons fish sauce or soy sauce
1 tablespoon sugar
2 (14-ounce) cans unsweetened coconut milk
1 whole boneless, skinless chicken breast (about 12 ounces), cut into 1 by ¼-inch strips
1 (15-ounce) can straw mushrooms, drained and rinsed
3 tablespoons fresh lime juice
Salt
½ cup loosely packed whole fresh cilantro leaves
3 scallions, greens only, sliced thin on an angle (optional)
1. Heat oil in a large stockpot or Dutch oven over medium heat.
2. Add the lemongrass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds.
3. Add the curry paste and cook, stirring constantly, for 30 seconds.
4. Add ½ cup chicken stock to the pot and stir to dissolve the curry paste.
5. Add remaining stock, fish sauce, and sugar and bring to a boil over medium heat.
6. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.
7. Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes.
8. Taste for seasoning and add salt if desired.
9. Serve immediately, garnishing each bowl with cilantro and scallions.
It looks very appetizing on countertop
Posted by: count | 10/20/2009 at 12:55 AM