Thai Chicken Soup

Published January 1, 2007.

Why this recipe works:

For an authentic tasting Thai coconut soup recipe made with readily available ingredients, we developed an acceptably rich base by using equal parts chicken broth and coconut. Our "magic bullet" substitution: jarred red curry paste, which includes all the exotic ingredients we were missing.… read more

For an authentic tasting Thai coconut soup recipe made with readily available ingredients, we developed an acceptably rich base by using equal parts chicken broth and coconut. Our "magic bullet" substitution: jarred red curry paste, which includes all the exotic ingredients we were missing. Just adding a dollop at the very end of cooking and whisking it with pungent fish sauce and tart lime juice allowed all the classic flavors of the best Thai chicken soup recipe to come through loud and clear.

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6-8 as an appetizer, 4 as a main course

If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don't be tempted to use jarred or dried lemon grass-their flavor is characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.

Ingredients

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