Recipe: This Spicy Thai Chicken Soup

Added: 05.05.10 | Views: 2,894 | |
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Ingredients

  • 2 1/2 pounds boneless skinless chicken thighs
  • 12 oz white mushrooms
  • 1 red onion
  • 3 tbl fish sauce
  • 1/2 bunch cilantro
  • 2 limes
  • 2 14-oz cans coconut milk
  • 2 tsp red curry paste
  • 4 clove garlic
  • 4 inch piece ginger
  • 3 stalks lemongrass
  • 1 tbl vegetable oil
  • 1 quart chicken stock

Instructions

Step 1

Roughly chop 4 clove garlic and 1/2 bunch cilantro, roughly slice the ginger. Put them into a pot, add almost 1 pot chicken stock. Simmer that for about 30 minutes.
Set aside.

Step 2

Chop 12 oz white mushrooms.

Step 3

Chop the chicken thighs into pieces.
Add some olive oil into a dutch oven, dump in the chicken pieces.
Cook for 5 minutes, dump in the white mushrooms. Give it a stir.
Cook for another 5 minutes.

Step 4

Add 2 tsp red curry paste,
3 tbl fish sauce,
and the juice of 2 limes into the dutch oven.
Strain the garlic and chicken stock mixture into the dutch oven.
Add 2 14-oz cans coconut milk. Mix well. Bring it to a simmer,
then turn the heat to low, simmer for 20-25 minutes.

Step 5

Add 1 sliced red onion, simmer for another 3 minutes.
Turn off the heat. Add 3 stalks chopped lemongrass. Mix well.