This Spicy Thai Chicken Soup

Added: 05.05.10 by John | Views: 1351 | Comments: 3 |
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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.

Comments

  • John - Wed 05 May 2010 @ 16:14

    I almost called this “Cream of Endorphin-releasing” soup, but it didn’t quite have the same ring to it. Endorphins are those mysterious pain-relieving, pleasure-giving chemicals released by your brain when the body comes under some type of trauma. While intended as a support mechanism when the body is seriously injured, two groups of people have figured out how to intentionally induce the release of these precious substances; athletes and spicy-food aficionados (actually there is a third group that we really can’t discuss here). The “natural high” that you hear athletes talk about is a result of these endorphins. Today’s clip is in honor of the second group.

  • John - Wed 05 May 2010 @ 16:14

    Most fans of spicy foods know exactly what I’m talking about, that post-meal euphoria that makes it worth every tear and bead of sweat. If you’ve never experienced these feelings, today’s recipe is a great one for you to try. By controlling the amount of red curry paste you add, you can tailor this to your own threshold of pain. I used 2 full teaspoons of this explosive paste. But, you can start slow, and add a bit more each time you make it until you reach that perfect, beautiful, burning bliss.

  • John - Wed 05 May 2010 @ 16:14

    The only exotic ingredient would be the fresh lemongrass. I’ve found most large grocery stores do carry it, but if not, you can substitute a few tablespoons of lemon zest, or even some lemon verbena.