Cooking Index - Cooking Recipes & IdeasSpicy Thai Chicken And Coconut Soup Recipe - Cooking Index

Spicy Thai Chicken And Coconut Soup

Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

1 1/2 tablespoons 22mlChile oil
1   Red onion - diced
2   Lemongrass - very
  Thinly sliced
1/2   Red bell pepper - julienne
1/2   Yellow bell pepper - julienne
3   Habanero chiles - stems
  Removed - finely chopped
1   Jalapeno chile - stem removed
  Finely chopped
4   Thai chiles - stems removed, finely chopped
2   Serrano chiles - stems
  Finely chopped
1   Poblano chile - stem removed, finely chopped
1   Green new Mexican chile - stem removed, finely
  Chopped
2 tablespoons 30mlFreshly grated ginger
1/2   Garlic - minced
1/4 lb 113g / 4ozShitake mushrooms - thinly
  Sliced
1/4 lb 113g / 4ozCrimini mushrooms - thinly
  Sliced
2 1/2 cups 592mlCoconut milk
2 1/2 cups 592mlChicken stock
1 1/2 lbs 681g / 24ozSkinless - boneless chicken
  Breast - julienne in 1/2"
1   Strips
1 1/2 teaspoons 7.5mlTo 2 ts rice wine vinegar
1 cup 62g / 2.2ozWhole kernel corn or baby - corn, sliced
1/2   Fresh cilantro - stems
  Removed - chopped
1/2   Lemon - juice and zest
  Salt to taste

Recipe Instructions

Heat a large soup pot, add the oil. Add the onions, lemongrass, and all the peppers and chiles and saute until soft, stirring frequently.

Add the ginger, garlic and mushrooms, reduce the heat and continue to saute for 10 minutes.

Turn the heat to very low and stir in the coconut milk, stock and chicken. Heat very slowly, but do not allow the soup to boil! Simmer until the chicken is just tender.

Add the remaining ingredients, garnish with a couple of Thai Chiles, if desired, and serve.

Heat Scale: Very Hot

Source:
Family Circle - 9/16/97

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.