Thai coconut chicken soup

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by OccamsTazer, Oct 16, 2009.

  1. OccamsTazer

    OccamsTazer Chillin' With My Peeps

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    Mar 2, 2009
    Tuscaloosa, AL
    Ohhh I am in a happy soup coma right now! My favorite soup in the world is a spicy thai coconut soup from Surin that I have never been able to make successfully at home, but I've found a recipe that is perfect!

    Tom Ka Kai soup:
    • 1 tablespoon canola oil
    • 1 to 2 stalks lemon grass, outer sheath removed, bottom 3 inches trimmed and minced (3 tablespoons)
    • 2 tablespoons minced fresh ginger
    • 1 large clove garlic, minced
    • 2 to 3 teaspoons Thai red curry paste
    • 6 cups homemade chicken stock or canned low-sodium chicken broth
    • 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 1/4-inch strips
    • 1 (15-ounce) can straw mushrooms, drained and rinsed
    • 3 tablespoons lime juice
    • Salt
    • 1/2 cup loosely packed whole fresh cilantro leaves
    • 3 scallions, greens only, sliced thin on an angle (optional)


    1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.

    2. Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.

    3. 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. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro and scallions.

    VARIATION
    THAI SHRIMP AND COCONUT SOUP
    Substitute 1/4 pound peeled and deveined medium shrimp for the chicken in step 3


    The only things I changed is the quantity of lime juiceand the shrooms. It needed twice what lime they call for to give it the right amount of za-zoom. I don't like straw mushrooms so I used sliced white mushrooms. Enoki would be good too.
     
    Last edited: Oct 16, 2009
  2. Dar

    Dar Overrun With Chickens

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    Jul 31, 2008
    [​IMG] [​IMG] [​IMG]
    I love this soup thanks for the recipe
     
  3. wombat

    wombat Chillin' With My Peeps

    Jun 23, 2009
    Fresh mushrooms!

    [​IMG]
     
  4. wombat

    wombat Chillin' With My Peeps

    Jun 23, 2009
    Quote:Just kidding!

    I love Thai soups! Looks like a good recipe, I'll have to try it.
     
  5. Dragonfly Ranch

    Dragonfly Ranch Chillin' With My Peeps

    May 13, 2009
    Happy Valley, CA
    Printing out the recipe as we speak. Have to try this one.

    Sandee
     
    Last edited: Oct 16, 2009
  6. OccamsTazer

    OccamsTazer Chillin' With My Peeps

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    Mar 2, 2009
    Tuscaloosa, AL
    Wombat you are right about the shrooms! Canned ones are so gross. I meant to change that [​IMG]
     
  7. Dragonfly Ranch

    Dragonfly Ranch Chillin' With My Peeps

    May 13, 2009
    Happy Valley, CA
    Quote:They are gross and I was just going to quitely change to fresh - but do have to agree - like eating little slugs [​IMG]
     
  8. Dragonfly Ranch

    Dragonfly Ranch Chillin' With My Peeps

    May 13, 2009
    Happy Valley, CA
    Made this soup last night and it was divine! It is going into my private recipe cookbook and will be rated a 10! Thanks so much for sharing. Going to try the shrimp version as well.

    Sandee
     
  9. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    great share! you know what I noticed was missing was the galanga . . . I bet that was the zip you were missing.
     
  10. wombat

    wombat Chillin' With My Peeps

    Jun 23, 2009
    Quote:I typically substitute galangal for ginger. There's ginger in this recipe ... some galangal would be a nice, authentic addtion, but I'd try one for the other.
     

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