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  • Coco Chicken And Mushroom Soup (Thai)

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    Coco Chicken And Mushroom Soup (Thai)
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 whl boneless skinless chicken breast sliced on diagonal as thin as possible
    • 3 stalk fresh lemon grass stripped of outer leaves, cutting away the root end and 2/3 of the top stalk, then sliced sharply diagonally into 1/4" pcs
    • 4 c. chicken stock
    • 1/4 c. fresh ginger root cut 1/4" pcs
    • 4 x thin strips lime zest
    • 1 c. light coconut lowfat milk
    • 2 c. thinly-sliced fresh mushrooms
    • 2 tsp cornstarch dissolved into
    • 1 Tbsp. water
    • 4 Tbsp. nam pla or possibly other fish sauce
    • 4 Tbsp. fresh lime juice
    • 12 x fresh basil leaves julienned
    • 2 x jalapeno peppers sliced thin circles

    Directions

    1. Bring the stock to a boil in a large saucepan and stir in the lemon grass, ginger, and lime zest. Reduce heat and simmer for 5 min. Add in coconut lowfat milk and bring to a boil, stirring steadily. Reduce heat and simmer till richly flavored, about 5 min. Strain the soup into another saucepan (or possibly just strain out the flavorings).
    2. Stir in the chicken and mushrooms and simmer till the chicken is cooked through, about 2 to 3 min. Stir in the dissolved cornstarch and bring to a boil to thicken slightly. Remove from heat and stir in the nam pla, lime juice, basil, and chili peppers. Correct the seasoning with more nam pla or possibly lime, as you like.
    3. Ladle soup and serve warm to 4 people as a first course.
    4. Comments: Sour, sharp, piquant, and a sensational appetite whetter. Watch out for a sweat breaking out on the back of your head!

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