Saturday, October 8, 2016

Thai-Style Chicken Soup

Thai-Style Chicken Soup

1. Mince 2 onions, 6 garlic cloves and 2 Tablespoons fresh ginger. Trim off and discard all but the bottom
5 inches of 2 stalks of lemon grass; bruise 5 inch pieces with the back of a chef's knife. Peel 2 carrots and slice 1/4 inch thick. Tie 10 cilantro stems together with twine. Trim 8 ounces white mushrooms and slice thin.

2. Microwave onions, garlic, ginger, and 1 Tablespoon vegetable oil in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

3. Stir 4 cups low-sodium chicken broth, 14 ounces canned coconut milk, lemon grass, carrots,
1 Tablespoon fish sauce, and cilantro stems into slow cooker. Season 1½ pounds boneless, skinless chicken thighs with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender,
4 to 6 hours on low.

4. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for
5 minutes, then skim fat from surface using a large spoon. Discard lemon grass and cilantro stems.

5. Stir in mushrooms, cover, and cook on high until mushrooms are tender, 5 to 15 minutes. Microwave
14 ounces canned coconut milk in a bowl until hot, about 3 minutes, then whisk in 2 Tablespoons fish sauce,
3 Tablespoons fresh lime juice, 1 Tablespoon sugar, and 2 teaspoons Thai red curry paste to dissolve.

6. Stir hot coconut milk mixture and shredded chicken into soup and let sit until heated through, about
5 minutes. Season with salt and pepper to taste and garnish with fresh cilantro leaves and sliced scallions.

Canned Coconut Milk
(2 cans needed for this recipe)

Thai Red Curry Paste

Fish Sauce

Lemon Grass

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