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THAI STYLE COCONUT & CHICKEN SOUP
Cliff Wharton, TenPenh |
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Ingredients
Soup Base
1/4 cup finely chopped lemon grass
1/4 cup galangal
2 tablespoons kaffir lime leaves
1 gallon canned coconut milk
6 ounces fish sauce
6 ounces lime juice
1/2 cup sugar
salt to taste
Chicken
1 pound chicken
4 ounces soy sauce
4 ounces white vinegar
2 bay leaves
1/2 tablespoon black peppercorns
3-4 garlic cloves
3 portabello mushrooms
2 garlic cloves
1 pint soy sauce
chives, to garnish
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Method
Combine all soup base ingredients in a stockpot. Bring to a boil over medium-high heat. After achieving a boil, reduce heat and let simmer for 15 minutes. Strain soup and reserve.
Combine all chicken ingredients in a stockpot. Bring to a boil over medium-high heat. Reduce heat and simmer until chicken is cooked through and tender. Remove from heat and reserve.
Preheat the over to 325 degrees F. Place mushrooms in a baking dish with garlic and soy sauce. Marinate approximately 30 minutes. Roast the mushrooms in the over until softened, approximately 20 minutes. Chop the mushrooms and chicken. Divide equally among heated soup bowls and add soup. Garnish with chives.
Serves 10-12. |
