Thursday, April 2, 2009

Thai Coconut Chicken Soup

Thai Coconut Chicken Soup


Don't you love my cute bowl? I found it in my china cabinet! Going through my china cabinet is kind of like Christmas, it's all happy surprises. I have a confession to make, though. This bowl is cute and it made a lovely picture, but it holds something like 5 spoons of soup. So after I took the picture, I poured the soup into my normal bowl, filled it up to the top, and slurped away.

This Tyler Florence recipe from Eat This Book: Cooking with Global Fresh Flavors is a great way to use up leftover chicken. You can use chicken from a store bought rotisserie chicken or do like I do and whenever possible, cook extra chicken, shred and freeze. Over all I thought this was pretty good. I loved, loved, loved the broth. Really. I found the chicken and the straw mushrooms almost a distraction. Especially the straw mushrooms, I don't think I'm a big fan of straw mushrooms. Next time I might use those cute little ears of canned corn and maybe some red bell pepper for color.

Thai Coconut Chicken Soup
Serves 4

1 quart chicken stock
1 stalk lemon grass, white part only, cracked open with the flat side of a knife
3 kaffir lime leaves, fresh or dried, hand torn
1 (3-inch) piece fresh ginger, peeled and thinly sliced
2 small Thai chilies, halved lengthwise
2 garlic cloves, crushed
1 (13-ounce) can unsweetened coconut milk
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed
4 limes, juiced
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground pepper
1/4 cup chopped fresh cilantro leaves

Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.

Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

This will be my entry for this week's Tyler Florence Fridays!

25 comments:

lunarzie said...

it's one of my favorite menu. i had it just yesterday for dinner :-)

Pam said...

Lunarzie - yep, I think I'm going to add it to my dinner rotation also.

Terri and Bob said...

Does it taste alot of coconut? That is my one "I really hate it" ingredient. It is mostly about the texture, though.

Joanne said...

I love coconut flavors, especially in broth. Looks a great option for a soup and salad dinner!

Marjie said...

My 12 year old has taken up going through my cupboards to see what swell surprises lurk there. He found my oil and vinegar cruets and was delighted. I wonder what he'll say when he finds the soup tureen. Maybe he'll want me to fill it with your soup!

Kathy said...

Oh I can't wait to try this soup. I love the soups in Thai restaurants. Only where do you find lemongrass and kaffir?

noble pig said...

I love the bowl...what a find!

I also love this type of soup...well done!

Pearl said...

i've never had coconut in soup before!

Paula said...

I do love your cute bowl! I bet I'd love your china cabinet, too! I know that I'd love a bowl of your soup! I need to start using my freezer for more than just ice cubes and popsicles. What a great idea to cook extra chix and freeze it. YUM!

Pam said...

This is my favorite soup - I would love a bowl right now.

Jenny said...

That soup looks heavenly. There's nothing quite like a good, savory coconut soup.

Natashya said...

That looks delicious! I might make it for SS soon!

cagrowngirl said...

This is one of my favorite soups!!! Thanks you now I will have to try this out. :)

[eatingclub] vancouver || js said...

What a lovely bowl -- and the Thai coconut chicken soup sounds delicious as well!

dp said...

This soup is one of our favorites too. If you can find it, try adding galangal for the ginger. Fresh is best, but many Asian markets sell it dried as well.

I'm not a big fan of straw mushrooms either. In fact, I won't eat most Asian canned vegetables: baby corn, waterchestnuts, and the worst bean sprouts! Bean sprouts are meant to be crunchy not soggy! I will eat bamboo shoots, but only when they're cut into strings.

kitchenetta said...

Wow, I made this just the other day, just haven't posted yet. It was totally delicious. Beautiful photo!

Debinhawaii said...

I love a good coconut milk broth. The soup looks wonderful and I love the little bowl.

Michelle said...

I almost bought a can of coconut milk today just to have in my cupboard in case I needed it. And now I wish I had bought it.

This soup sound delish!

Love the little bowl..so cute!

cantbelieveweate said...

Now THIS is right up my alley! I'm anxious to give this a try! Thanks for sharing with us!

Megan said...

What an interesting soup - I can't say I've ever had lemongrass, kafir lime or straw mushrooms.

I think I need to expand my cuisine a bit more!

Lydia (The Perfect Pantry) said...

Beautiful bowl (it's so hard to photograph white food, isn't it?) -- and I love this soup! It's one of my two favorite Thai soups; the other is tom yom koong. Whenever I go to a Thai restaurant and want soup for a starter, it's a real debate between the tom yom and this one. Thanks for sharing the recipe.

Grace said...

your bowl is an awesome find, as is this recipe! i'm beginning to really enjoy coconut in non-dessert applications. :)

Jenny said...

Oh I love the idea of this soup. And the bowl, the bowl is so appropriate.

n.o.e said...

How funny that you put it in a special bowl for the photograph and then moved to your good old big bowl. I've done the same thing! Food blogging...

Your soup looks great, and I like your ideas about adding the corn and peppers.
Nancy

Kevin said...

This soup sounds so good!