TheFoodTasting

Desciption

Thai chicken coconut soup (ต้มข่าไก่) You can also use seafood instead of chicken for this. Remember you can adjust the flavor to ...

Tags

#60-minutes-or-less #Time-to-make #Course #Cuisine #Preparation #Soups-stews #Asian #Thai

Steps

1. Heat the oil in a large stockpot or dutch oven over medium heat
2. Add the lemon grass
3. Ginger
4. And garlic and cook
5. Stirring constantly
6. Until aromatic
7. 30 to 60 seconds
8. Add the curry paste and cook
9. Stirring constantly
10. For 30 seconds
11. Add 1 / 2 cup chicken stock to the pot and stir to dissolve the curry paste
12. Add the remaining stock
13. Fish sauce
14. And sugar and bring to a boil over medium-high heat
15. Reduce the heat to low
16. Partially cover
17. And simmer to blend flavors
18. About 20 minutes
19. Stir in the coconut milk
20. Chicken
21. Mushrooms
22. And lime juice
23. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink
24. About 5 minutes
25. Taste for seasoning and add salt if desired
26. Serve immediately
27. Garnishing each bowl with cilantro and scallions
28. Variation: thai shrimp and coconut soup
29. Substitute 1 / 4 pound peeled and deveined medium shrimp for the chicken in step 3