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| Spicy Thai Chicken And Coconut Soup Recipe |
Category: Ethnic / Thai
Rating:
N/A
Servings: 10
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Ingredients
1 1/2 tablespoon chile oil
1 red onion; diced
2 stalks lemongrass; very thinly sliced
1/2 red bell pepper; cut julienne
1/2 green bell pepper; cut julienne
1/2 yellow bell pepper; cut julienne
2 habanero chiles; stemmed, finely chop
1 jalapeno chile; stemmed, finely chop
4 thai chiles; stemmed, finely chop
2 serrano chiles; stemmed, finely chop
1 poblano chile; stemmed, finely chop
1 green new mexican chile; stemmed, finely chop
2 tablespoon ginger; freshly grated
1/2 head garlic; minced
1/4 lb shitake mushrooms; thinly sliced
1/4 lb crimini mushrooms; thinly sliced
2 1/2 cup coconut milk
2 1/2 cup chicken stock
1/2 lb chicken breast; skinless, boneless, cut i
2 tablespoon rice wine vinegar
1 cup baby corn; sliced
1/2 bunch fresh cilantro; cleaned and chopped
1/2 lemon; juice and zest
1 salt to taste
Cooking Directions:
1. Heat a large soup pot, add the oil. Add the onions, lemongrass, and all the peppers and chiles and saute until soft, stirring frequently.
2. Add the ginger, garlic, and mushrooms, reduce the heat and continue to saute for 10 minutes.
3. 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!
4. Simmer until the chicken is just tender.
5. Add the remaining ingredients, garnish with a couple of Thai chiles, if desired, and serve.
Heat Scale: Extremely Hot
Recipe by: Bradley Koehler
spicy,thai
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