Thai Chicken Coconut Soup
If you have decided that you really want to cook Thai food but are a little nervous, here is one of the easiest recipes to master. Yeah, yeah, I hear you complaining already that there are weird ingredients in it and you’ll only use them once, and what a waste and whinge, whine, moan……
Buck up now. All Thai pastes and sauces last a long time in the fridge. And even better, the lime leaves are dry and you can freeze the ginger and the lemon grass. So quit your jibber jabbering….. You will use them over and over again once you get the hang of it. They are all available from any Asian supermarket and some whole-food shops or good delis. The Namprik Pao adds an authentic taste to the soup but if you just can’t get it, use sliced fresh chilies or crushed chili to taste. If you like this one we can get very adventurous and start on the curries and noodles next.
What you need:
400 ml chicken or vegetable stock (I use Marigold bouillon powder)
1 (400 ml) tin of coconut milk
2 free range chicken breasts sliced very thinly
2 tablespoons of freshly squeezed lime juice
2 tablespoons of Thai fish sauce
1 tablespoon of Namprik Pao (Thai chili paste)
(Do not increase this ingredient if you want to make the soup spicier, it’s too sweet. Use sliced fresh chilies or crushed chilies)
3 1-inch slices of galangal (Thai ginger) or regular ginger root, skin left on
3 2-inch pieces of fresh lemon grass (usually beside the ginger root in good supermarkets)
5 Kaffir lime leaves
1 tin of straw mushrooms (optional)
Coriander leaves as garnish.
What you do:
Mix the liquids in a pot over a low heat, add in the ginger, lemon grass and lime leaves. Add the chili paste and the sliced chicken. Add in the fish sauce and lime juice. Don’t allow the soup to boil as it can separate. If using put the straw mushrooms in. Adjust seasoning to taste. Simmer for 3 to 5 minutes and serve with a garnish of whole coriander leaves. Warn your guests not to eat the roots, stems or leaves!!