I LOVE THAI FOOD…. Soooo much!
I have said it before and I’ll say it again, my 2 favorite spoils in life are thai food and hand-me-downs. Funny thing is I have moved to a place where I know no-one to offer me possible hand-me-downs from their unused wardrobe and there is no thai restaurant. Good thing I like to cook my own ethnic treats!
Last night’s menu:
THAI COCONUT CURRY SOUP
( I used chicken but the recipe could easily be changed to pork, prawn or tofu).
2 14 ounce cans premium coconut milk
2 Tablespoons Thai yellow curry paste
1 bunch cilantro
2 chicken breasts, thinly sliced
2 cups chicken broth
1 carrot, sliced or shredded
4 lime leaves
2 stalks lemon grass, halved lengthwise, woody leaves removed (dried lemon grass stalks will also work)
2 tablespoons fish sauce
1 large or 2 small limes, zest and juice
i teaspoon ginger
1 14oz can baby corn
1 8oz can sliced bamboo
sliced green onion
Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add 1/4 of the cilantro (chopped) and chicken and sauté until the chicken is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
Stir in the corn and bamboo gently pushing them beneath the surface of the broth.
Stir in most of the cilantro leaves, chopped . Remove the lemon grass stalks.
Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.