"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Tuesday, January 12, 2016

Thai Coconut Chicken Soup #Food of the World

Yum
Thai Coconut Chicken Soup- simplelivingeating.com.


Beautiful, exotic, colorful and most of all complex. This how I would describe both Thailand and it's cuisine. Finding a Thai recipe for a simple living blog was a little bit of a challenge. 

Yet, chicken soup is chicken soup! This Thai Coconut Chicken Soup is based on Tom Kha Gai, a traditional Thai chicken soup. 


thai coconut chicken soup: simplelivingeating.com

I just modified the recipe a little. I wanted the soup to be a complete meal, and to me there needs to be a vegetable, preferably a green vegetable in a dish to make it a meal, so I added Lacinato kale. I like this kale more than curly kale because it softens a little and tastes more like spinach. You can use any dark green you like. 


thai coconut chicken soup: simplelivingeating.com

To speed up making this recipe I used lemongrass and cilantro paste along with bottled lime juice. You can also substitute Sriracha sauce for chili sauce, since people these days seem to have it on hand. Enjoy this warming flavorful soup over rice or rice noodles. 


Thai Coconut Chicken Soup



by Diane Balch
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: soup/stew entree gluten-free coconut milk chicken kale mushrooms Thai

Ingredients (4 to 6 servings):

  • 64 ounces of chicken broth
  • 1 pound of boneless, skinless chicken thighs
  • 4 ounces of shitake mushrooms, chopped with stems
  • 1 bunch of lacinato kale, stems removed, chopped
  • 2 tablespoons of fish sauce
  • 1 tablespoon of lime juice
  • 2 teaspoons of minced ginger
  • 2 teaspoons of lemongrass paste or 1 lemongrass stalk
  • 1 teaspoon of sea salt
  • pepper to taste
  • 13.5 ounces of coconut milk
  • garnish: 1/4 chopped cilantro, chili oil
Instructions:

1) In a large sauce pan bring chicken broth to a boil and add the chicken along with the mushrooms. Boil for about 5 minutes or until the chicken is cooked through.

2) Remove the chicken from the pot and shred it into piece. Return it to the pot.

3) Bring the soup to a simmer and add the kale, fish sauce, lemongrass, ginger, lime juice, salt and pepper. Lastly, whisk in the coconut milk.

4) Serve soup garnished with cilantro and chili oil over rice or rice noodles.

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4 comments:

  1. I brought some easy fried fish seasoned with Thai inspired spices. It was so good!

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  2. I also prefer the Lacinato This is a great Thai soup. I love this theme as when I did a search of my site even I was surprised how many Thai recipes I already had posted (didn't even link them ALL up as they were too many) I guess I LOVE Thai food.
    I am actually going there next month on vacation and can't wait to try all the delicious food - I plan to eat my way through Bangkok & Chaing Mai :)

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    Replies
    1. Fantastic that you are going there... can't wait to hear about the food you eat.

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