Tuesday, November 4, 2008
Thai Coconut Chicken Soup....
Thai Coconut Chicken Soup
2 Tbs. vegetable oil
4 cloves crushed garlic
4 Tbs. green onions—chopped
1 stalk lemon grass-cut in 2 in. lengths
1 tsp ground black pepper
1 tsp red curry paste (found in asian markets)
1 green chile, finely chopped with seeds removed (I use can diced green chilies)
4 Kaffir Lime leaves (optional, found in asian markets)
1-1 in piece dried galangal root (found in asian market)
3 cups water
1 lb uncooked chicken breast –finely sliced
2 Tbs cornstarch
1 can coconut milk (14 oz)
¼ cup fish sauce
2 Tbs fresh lime juice
6 Tbs fresh cilantro (optional)-chopped
Stir-fry for 2 minutes in the oil: garlic, onions, lemon grass, pepper, red curry paste, green chilies, kaffir lime leaves, and galangal root.
After stir-frying for 2 minutes, add the 3 cups of water and bring to a boil. Lightly coat sliced chicken with cornstarch and add to soup. Cook 4 minutes.
Add coconut milk, fish sauce and lime juice and simmer 2 more minutes. Garnish with cilantro if desired.
*my sister and her husband recently made this for me. Kevin added a little too much lime and so it was really sour but I could taste the goodness. I am excited to make this for my hubby, he will really enjoy it.