Wednesday, November 13, 2013

Spicy Thai Coconut Chicken Soup

Oh my gosh!  Do I have a recipe to share with you today?!  This is my version of Spicy Thai Coconut Chicken Soup.  I was craving something different yesterday; no, not pork chops, already had sloppy joes last week, and brinner was on the menu a couple days ago.  I was so ready for something new.  I just typed in "soup" on Pinterest and THIS GLORIOUS PICTURE

scrolled into my eyesight.  I knew I had to make it.  It reminded me of the yellow curry chicken (medium, thank you very much) that my husband and I indulged in monthly when we lived in Herculaneum, Missouri.  The restaurant, King & I, located in St. Louis, has THE BEST yellow curry I have ever tasted.  If you are ever in St. Louis you must go!  The curry is so thick, rich, exotic and fragrant.  I have never tasted anything like it.  We would make the drive, a 70 minute round-trip, just to do take-out!  So, of course this was going to be a perfect choice for din-din last night!

I got the recipe from here: Food Wanderings in Asia.  She adapted it from a Cooking Light recipe.  I adapted it a little because I already had some things in mind I wanted to do with it (because I had yellow curry on the brain-a true medical is in my house anyway!).  Here is my take on this winner:

2 teaspoons canola oil
4 teaspoons peeled, minced fresh ginger
5 cloves of minced garlic
1 3 inch stalk of lemon grass halved lengthwise
2 teaspoons sambal oelek (chili paste)
1 tablespoon concentrated hot curry paste
2 tablespoons yellow curry powder
3 cups chicken stock or broth
1 can (13.66 oz) coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cooked chicken breasts, chopped in bite size pieces
3 potatoes, peeled, cooked and cubed

5-6 cups prepared sticky rice or steamed white rice
chopped cilantro, chopped green onion and lime juice to top your glorious creation

the doin:  (first make sure you have everything that needs to be cooked, cooked.  have everything chopped and ready because this goes pretty quickly!)

Heat a dutch oven or large pot over medium heat.  Add the oil to coat the bottom of the pan.  Add the ginger, garlic, lemon grass, and cook 3 minutes, stirring occasionally.   Add sambal oelek, hot curry paste and yellow curry powder; cook 1 minute.  Add chicken stock, coconut milk, fish sauce and sugar; bring to a simmer.  Reduce heat to low; simmer 10 minutes.  Add cooked chicken and potatoes to soup; cook 1 minute or until thoroughly heated. 

I actually served this soup over our favorite rice called Nishiki sushi rice.  I purchased it from Wal-Mart.  You heat it in the microwave in one portion containers.  My husband needed more than one because he loves rice.  It soaks up the liquid deliciously and you will want to eat up every last drop. 

Although this was so yummy and totally beats the Thai restaurant we have down here, we are going to tweak it some more.  I really want it to be thick instead of a soup.  Also, know that you can add more or less of the garlic or chili paste or curry paste.  We like things pretty hot.  We are thinking that large shrimp along with the chicken would be really yummy too. 

Well, hope you like my Spicy Thai Coconut Chicken Soup!  If you love Thai, I bet you will love this.  Have a great day!

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