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Receta Spicy Thai Chicken And Coconut Soup
by Global Cookbook

Spicy Thai Chicken And Coconut Soup
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Ingredientes

  • 1 1/2 Tbsp. chile oil
  • 1 x red onion, diced
  • 2 stalk lemon grass, very thinly sliced
  • 1/2 x red bell pepper, cut julienne
  • 1/2 x green bell pepper, cut julienne
  • 1/2 x yellow bell pepper, cut julienne
  • 2 x habanero chiles, stemmed, finely chop
  • 1 x jalapeno chile, stemmed, finely chop
  • 4 x Thai chiles, stemmed, finely chop
  • 2 x serrano chiles, stemmed, finely chop
  • 1 x poblano chile, stemmed, finely chop
  • 1 x green new Mexican chile, stemmed, finely chop
  • 2 Tbsp. ginger, freshly grated
  • 1/2 head garlic, chopped
  • 1/4 lb shitake mushrooms, thinly sliced
  • 1/4 lb crimini mushrooms, thinly sliced
  • 2 1/2 c. coconut lowfat milk
  • 2 1/2 c. chicken stock
  • 1/2 lb chicken breast, skinless, boneless, cut in 1/2" strips
  • 2 Tbsp. rice wine vinegar
  • 1 c. whole kernel corn or possibly baby corn, sliced
  • 1/2 bn fresh cilantro, stems removed, minced
  • 1/2 x lemon, juice and zest
  •     salt, to taste

Direcciones

  1. Heat a large soup pot, add in the oil. Add in the onions, lemon grass, and all the peppers and chiles and saute/fry till soft, stirring frequently. Add in the ginger, garlic, and mushrooms, reduce the heat and continue to saute/fry for 10 min.
  2. Turn the heat to very low and stir in the coconut lowfat milk, stock, and chicken.
  3. Heat very slowly, but don't allow the soup to boil! Simmer till the chicken is just tender.
  4. Add in the remaining ingredients, garnish with a couple of Thai chiles, if you like, and serve.