Coconut Chicken Soup
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Coconut Chicken Soup
Coconut Chicken soup is a popular Thai dish found in most restaurants.
This version is very high on the heat scale as it calls for Habanero peppers. Omit or adjust chile quantities as needed.
Spicy Thai Chicken And Coconut Soup
1 1/2 Tablespoons chile oil
1 red onion, diced
2 Stalks lemongrass, very thinly sliced
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 yellow bell pepper, julienned
2 habanero chiles, cleaned and finely chopped
1 jalapeno chile, cleaned and finely chopped
4 Thai chiles, cleaned and finely chopped
2 serrano chiles, cleaned and finely chopped
1 poblano chile, cleaned and finely chopped
2 tablespoons ginger, freshly grated
1/2 head garlic, minced
1/4 pound shitake mushrooms, thinly sliced
1/4 pound crimini mushrooms, thinly sliced
2 1/2 cups coconut milk
2 1/2 cups chicken stock
1/2 pound skinless boneless chicken breast, julienned
2 tablespoons rice wine vinegar
1 cup baby corn, sliced
1/2 bunch fresh cilantro, cleaned and chopped
1/2 lemon, juice and zest
Salt to taste
Heat a large soup pot, add the oil. Add the onions,
lemongrass, and all the peppers and chiles and saute until soft, stirring
frequently.
Add the ginger, garlic, and mushrooms, reduce the heat
and continue to saute for 10 minutes.
Turn the heat to very low and stir in the coconut
milk, stock, and chicken. Heat very slowly, but do not allow the soup
to boil! Simmer until the chicken is just tender.
Add the remaining ingredients and serve.
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| Linda Handiak |
