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Spicy Thai Chicken And Coconut Soup

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E, P
MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons 22ml Chile oil

  2. 1 Red onion - diced

  3. 2 Lemongrass - very

  4. Thinly sliced 1/2 Red bell pepper - julienne

  5. 1/2 Yellow bell pepper - julienne

  6. 3 Habanero chiles - stems

  7. Removed - finely chopped

  8. 1 Jalapeno chile - stem removed

  9. Finely chopped 4 Thai chiles - stems removed, finely chopped

  10. 2 Serrano chiles - stems

  11. Finely chopped 1 Poblano chile - stem removed, finely chopped

  12. 1 Green new Mexican chile - stem removed, finely

  13. 2 tablespoons 30ml Freshly grated ginger

  14. 1/2 Garlic - minced

  15. 1/4 lb 113g / 4oz Shitake mushrooms - thinly

  16. 1/4 lb 113g / 4oz Crimini mushrooms - thinly

  17. 2 1/2 cups 592ml Coconut milk

  18. 2 1/2 cups 592ml Chicken stock

  19. 1 1/2 lbs 681g / 24oz Skinless - boneless chicken

  20. Breast - julienne in 1/2"

  21. 1 Strips

  22. 1 1/2 teaspoons 7 1/2ml To 2 ts rice wine vinegar

  23. 1 cup 62g / 2 1/5oz Whole kernel corn or baby - corn, sliced

  24. 1/2 Fresh cilantro - stems

  25. Removed - chopped

  26. 1/2 Lemon - juice and zest

  27. Salt to taste

Instructions Jump to Ingredients ↑

  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! Simmer until the chicken is just tender.

  4. Add the remaining ingredients, garnish with a couple of Thai Chiles, if desired, and serve.

  5. Heat Scale: Very Hot

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