Thai chicken soup
Quite simple, but my oh my oh my, this dish is a belter. Here comes my recipe for my Thai chicken soup – I know you are going to really like this one if you like Thai food. Its hot, sour, sweet, salty all in one dish. This is why I so love Thai food.
I made up this recipe for some guests that were visiting us for dinner. I received a major thumbs up from all that attended for my Thai chicken soup. Even if I do say so myself this one is really really good. Because of the Thai style ingredients and flavours I am indeed calling it a Thai Soup, but it is one of no origin from my head.
This will make enough for 5-6 guests worth of Thai chicken soup. In to a soup pot or pan add the following;
- 1 packet of chicken fillets – about 4 breasts;
- 2 small cartons of coconut milk;
- 1 litre of chicken stock;
- 3 tablespoons of fish sauce;
- 2 tablespoons of soy sauce;
- 3 tablespoons of lime juice;
- 1 tablespoon chopped garlic;
- 1 tablespoon chopped ginger;
- 2 stalks of lemon grass finely chopped after removing the tough outer layers;
- A good pinch of white pepper;
- A good pinch of salt; and
- 6-8 dried chilis – or chop some chili padi if you can’t get them.
Get that lot on the boil, then reduce to a simmer for 20 minutes or so to make sure the chicken is cooked through. When that is done you move to phase II of the Thai chicken soup. Now add in to the simmering soup the following;
- 1 packet of beansprouts;
- 8 button mushrooms cut in to quarters;
- 8 cherry tomatoes cut in to quarters; and
- Some chopped coriander for garnish.
Leave this bubbling away for 10 minutes or so, not longer though as you want crunchy bean sprouts and the tomatoes to remain whole. Serve up in bowls and sprinkle some chopped coriander on top before serving. That is that, my Thai chicken soup.