How To make Spicy Thai Chicken and Coconut Soup
1 1/2 tb Chile Oil
1 Red Onion, Diced
2 Stalks Lemongrass, Very
- Thinly Sliced 1/2 Red Bell Pepper, Julienne
1/2 Yellow Bell Pepper, Julienne
3 Habanero Chiles, Stems
- Removed, Finely Chopped 1 Jalapeno Chile, Stem Removed
- Finely Chopped 4 Thai Chiles, Stems Removed,
- Finely Chopped 2 Serrano Chiles, Stems
-Removed, Finely Chopped 1 Poblano Chile, Stem Removed,
- Finely Chopped 1 Green New Mexican Chile,
- Stem Removed, Finely - Chopped 2 tb Freshly Grated Ginger
1/2 Head Garlic, Minced
1/4 lb Shitake Mushrooms, Thinly
- Sliced 1/4 lb Crimini Mushrooms, Thinly
- Sliced 2 1/2 c Coconut Milk
2 1/2 c Chicken Stock
1 1/2 lb Skinless, Boneless Chicken
- Breast, Julienned In 1/2" - Thick Strips 1 1/2 ts To 2 ts Rice Wine Vinegar
1 c Whole Kernel Corn or Baby
- Corn, Sliced 1/2 bn Fresh Cilantro, Stems
- Removed, 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, garnish with a couple of Thai Chiles, if desired, and serve. Heat Scale: Very Hot From: Chef Bradley Koehler, New England Culinary Institute. First Place Professional, 1991 Chile Pepper magazine, October 1993. Typed by Syd Bigger.
How To make Spicy Thai Chicken and Coconut Soup's Videos
Spicy Thai Soup with Coconut Milk
#Spiceonfire #ThaiSoup #SpicyThaiSoup
Ingredients:
400ml Coconut Milk
800ml Water (or Chicken Stock)
170g Boneless Skinless Chicken Breast, Thinly Sliced
170g Shrimp, Butterfly cut
200g Fresh Mushrooms, Thinly Sliced
1 Stalks Lemongrass
4-5 Lime Leaves
Few Slices of Ginger (or Galangal)
2 Cloves Garlic, finely chopped
½ TSP Red Chilli Powder
1 Egg Yolk
¼ Cup Tomato Ketchup
¼ Cup Chilli Sauce
2 TBSP Cornstarch
1 TSP Salt (To Taste)
½ TSP Ajinomoto (optional)
½ TSP Black Pepper Powder
4 Thai Birds Eye Chillies
1 Green Onion, thinly Sliced
Juice of ½ Lime
1. Marinate Chicken and Shrimp with ½ TSP Salt, ¼ TSP Black Pepper Powder, ½ TSP Red Chilli Powder, and 1 TBSP Garlic for 10 Minutes
2. In a small bowl, mix egg yolk, cornstarch and water together and set aside
3. In a Cooking Pot, combine coconut milk, water, egg and corn-starch mix, chicken and shrimp, tomato ketchup, chilli sauce, salt, Ajinomoto, sugar, mushrooms, and ¼ tsp black pepper powder (optional) well.
4. Turn on the heat
5. Cook over a medium heat for 20 minutes, or until the chicken is cooked through and until the soup reaches its desired consistency. If you like more thick soup, you can boil for 2-3 minutes more.
6. Turn off the Heat
7. Now mix fish sauce, green chillies, green onions and lime juice.
8. Now stir and Serve.
9. Enjoy the yummiest Thai Soup!
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