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Thai Chicken Soup Recipe

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This recipe for Thai Chicken Soup, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Bukowick
Added: Saturday, January 10, 2009


1 tsp. vegetable oil
3 stalks lemon grass, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots, chopped
8 springs fresh cilantro leaves, chopped coarse
3 tbsp. soy sauce (or fish sauce)
4 cups low-sodium chicken broth
2 14 oz. cans coconut milk, well-shaken (low fat if desired)
1 tbsp. sugar
1/2 lb. white mushrooms (or mix of shitake and cremini), cleaned, trimmed, and cut into 1/4-inch slices
1 lb. boneless, skinless chicken breasts, sliced into 1/8-inch pieces
3 tbsp. fresh lime juice from 2-3 limes
2 tsp. red curry paste

1/2 cup fresh cilantro leaves
2 serrano chiles, sliced thin
2 scallions, sliced thin
1 lime, cut into wedges

Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tbsp. soy sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.

Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.

Combine lime juice, curry paste, and remaining 2 tbsp. of soy sauce (or fish sauce) in small bowl; then stir into soup. Ladle soup into bowls and garnish with cilantro, chilies, and scallions. Serve immediately with lime wedges.

Personal Notes:
Personal Notes:
This is a fantastic recipe. Cook's Illustrated deserves a high five for this one. Mike and I actually both pinpointed it for putting in the cookbook. It's just that good. KEB




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