Thursday, February 16, 2012

I Need A Recipe for Thai Chicken Coconut Curry Soup?

I just want to learn how to cook this soup.I Need A Recipe for Thai Chicken Coconut Curry Soup?
Cooking in the microwave is effective, but it totally takes the quality of the food away. If you must cook them first, put some aluminum foil on a cookie sheet, place the tenderloins on it and cook at 350 degrees for about 10 to 15 minutes. A little undercooked won't hurt due to the fact that you are re-cooking in the casserole. The foil will prevent you from having to clean the cookie sheet; just take it and toss it.



http://hubpages.com/_yan/hub/Simple-Chic鈥?/a>I Need A Recipe for Thai Chicken Coconut Curry Soup?
This is actually one of my favorite soups!



Thai-Style Chicken Soup

Adapted from Cook鈥檚 Illustrated

serves 4



1 teaspoon vegetable oil

3 lemon grass stalks, bottom tender 5 inches halved lengthwise and sliced thinly

3 shallots, chopped

8 sprigs of cilantro, chopped coarsely

3 tablespoons fish sauce

4 cups chicken broth

2 (14-ounce) cans coconut milk

1 tablespoon sugar

陆 pound button mushrooms, sliced

1 pound chciken breast, cut into 2" pieces

3 tablespoons lime juice

2 teaspoons Thai red curry paste



Garnish

陆 cup cilantro leaves

2 serrano chiles, thinly sliced

2 scallion, thinly sliced

1 lime, cut into wedges



Heat oil in a large saucepan and add lemon grass, shallots, cilantro, and 1 tablespoon of fish sauce. Cook over medium heat until softened, 2-5 minutes.

Add chicken broth and chciken breast. Simmer 15 minutes. Add 1 can of coconut milk; bring to a simmer. Cover, reduce heat to low, and simmer for 10 minutes.

Pour broth through a fine-mesh sieve and discard solids, save the chciken breast. Return broth and chicken to saucepan.

Add remaining can of coconut milk and sugar to broth and bring to a simmer.

Reduce heat to medium, add mushrooms, and cook 2-3 minutes.

Remove from heat.

Combine lime juice, curry paste, and remaining 2 tablespoonsf ish sauce in a small bowl; add to soup.

Garnish individual soup-filled bowls with cilantro, chiles, and scallions. Serve soup with lime wedges.I Need A Recipe for Thai Chicken Coconut Curry Soup?
Thai Chicken Coconut Curry Soup

Created by Rori Trovato





Not your average chicken soup, this Thai-inspired take gets spiced up with fresh garlic, ginger, green curry, coriander, cumin, cilantro, shallots and jalape帽os, if you please.





Ingredients:Serves 4





4 cups chicken stock

5 cloves garlic , peeled and cut into large chunks

2 inches fresh ginger , peeled and cut into large chunks

1 tablespoon Thai green curry paste

2 teaspoons whole coriander seeds

1 teaspoon whole cumin seeds

1/2 teaspoon whole black peppercorns

3/4 cup loosely packed cilantro leaves and stems, plus additional 1/2 cup chopped for garnish

1 cup unsweetened coconut milk

3/4 cup thinly sliced shallots

1 cup sliced mushrooms

1 (4- to 6-ounce) boneless chicken breast , cut into 1/4-inch strips

2 tablespoons Asian fish sauce (nam pla)

2 tablespoons fresh lime juice

2 teaspoons brown sugar

1 jalapeno , sliced into rings (optional)

1 small tomato , seeded and diced, for garnish

1/2 cup freshly shaved coconut or unsweetened coconut flakes , toasted, for garnish

In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro. Bring to a boil; reduce heat and simmer 30 minutes. Strain broth over a bowl through a fine-mesh sieve; discard solids. Return broth to pot; add coconut milk, shallots, mushrooms and chicken. Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.



In a small bowl, combine fish sauce, lime juice, brown sugar and jalape帽o, if desired; stir until sugar is dissolved, then add mixture to soup. Garnish with tomato, coconut shavings and cilantro; serve hot.

  • xenon
  • No comments:

    Post a Comment