Thai Chicken Soup Recipe
First, my appreciation to all the cilantro-hating readers who have allowed me to indulge myself for an entire month of cilantro worship and have kept reading my blog and barely complained about all the cilantro! I’m ending my month with this recipe for Thai Chicken Soup, similar to a soup that might be called Tom Ka Gai or Dom Yam Gai at your favorite Thai restaurant. (And if anyone like Ed or Pim knows the difference between those two types of soups, I’d love to know.)
This soup has cilantro added at the very end, but let me say if you’re not a cilantro fan, make this soup anyway, and leave out the cilantro. There are so many great flavors going on here that you won’t miss out at all. Just do not miss out on this soup!
The recipe I used was from Eat This Book, Cooking with Global Fresh Flavors, and though I never really watched Tyler Florence on the Food Network, I love this cookbook. The other recipe I’ve posted from it was Pan Roasted Chicken with Onions, Mushrooms, and Rosemary, and it was also a wow.
Somehow this recipe didn’t transfer over completely when I switched my blog to WordPress, but thanks to a reader named Linda for alerting me! I have rescued the recipe from the printer-friendly files to reproduce here! If there were more photos, they must be lost, so maybe I have to make this again soon!
Thai Chicken Soup
(4 main course servings, recipe only slightly adapted from Eat This Book, Cooking with Global Fresh Flavors by Tyler Florence)
1 quart chicken stock, homemade or canned
1 lemongrass stalk, white part, crushed slightly or 1 tsp. bottled sliced lemongrass
3 kaffir lime leaves
(I don’t use them often, so I keep them in the freezer.)
several slices ginger root
2 small fresh Thai chiles, halved lengthwise
(I keep these in the freezer too.)
2 large garlic cloves, smashed
1 can (14.5 oz.) coconut milk
(I used Thai Kitchen brand light coconut milk)
1 T Thai fish sauce (recipe called for 2 T)
(Thai fish sauce is nam pla)
1 1/2 tsp. sugar or Splenda
1 can mushrooms (recipe called for straw mushrooms)
2 cups shredded cooked chicken (4 cooked chicken breasts)
juice of 4 limes
fresh ground black pepper to taste
1/4 cup fresh cilantro to garnish if desired (or more)
In large soup pot, bring chicken stock to a simmer over medium heat. Add lemongrass, kaffir lime leaves, ginger slices, Thai chiles, and smashed garlic cloves. Simmer, covered, for 10-15 minutes, then strain stock to remove these inedible flavorings.
Turn heat to low, then stir in coconut milk, fish sauce, sugar or Splenda, mushrooms, shredded chicken, lime juice, and cracked pepper. Simmer about 5 minutes without boiling to blend flavors and heat chicken through. Ladle soup into individual bowls and sprinkle with cilantro if desired.