Northern Thai Sour Curry Soup

Recipe Ingredients

4 cups	948ml	Thai Chicken Stock - see below
1 1/2 tablespoons	22ml	Sour curry paste - (to 2 tbspns)
2 cups	474ml	Oyster mushrooms
1 cup	237ml	Sliced bamboo shoots
2 cups	292g / 10oz	Chopped nappa cabbage
1 1/2 tablespoons	22ml	Fish sauce - (to 2 tbspns)
1 tablespoon	15ml	Lime juice
		Cilantro leaves - for garnish
		Thai Chicken Stock
1		Chicken carcass
8 cups	1896ml	Water - (to 10 cups)
3/4 cup	177ml	Thinly-sliced galangal - (to 1 cup)
6		Lemon grass, lower thick portion only - pounded
10		Kaffir (Thai) lime leaves

Recipe Instructions

For the Thai Chicken Stock: Place chicken carcass in stockpot. Add water, galangal and lemon grass. Roll lime leaves and crush lightly with hand, then add to pan. Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain. (Makes 6 cups)

Bring stock to simmer in saucepan. Stir in sour curry paste. Add mushrooms and bamboo shoots and cook 2 minutes over medium heat. Stir in fish sauce and lime juice.

Divide among serving bowls and garnish with cilantro leaves.

This recipe yields 4 to 6 servings.

Each of 6 servings: 49 calories; 781 mg sodium; 1 mg cholesterol; 1 gram fat; 5 grams carbohydrates; 5 grams protein; 0.60 gram fiber.

Source:
The Los Angeles Times, 01-26-2000

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