Thai Coconut Soup ~ it’s so much more intensely flavored than most western soups, it’ll wake you up, tingle your taste buds and make your nose run (in a good way.)
This soup is completely different from all the other soups that I make and that’s why I love it. There’s not a clove of garlic, pepper grinder, or hunk of Parmesan cheese in sight.
The ingredients are beautiful in themselves, falling into a palette of zesty flavorful greens that make up the backbone of flavors, along with the less assertive but luminescent whites of the onion, mushrooms, baby bok-choy, chunks of chicken and coconut milk
The soup gets its beautiful salmony color from the chili and red curry pastes. I was happy to discover them in new smaller 4 oz sizes, which is perfect for someone who cooks Asian food only occasionally.
The only trouble you might have is finding a stalk of lemongrass. I found mine hanging out all by itself in a bin shoved against the corner of one of the produce shelves, looking a little worse for wear. It has a unique flavor so it’s worth it if you can locate it, but don’t worry if you can’t find it.
- 4 cups chicken stock
- 2 cups water
- 1/2 white onion, sliced
- 1 1/2 inch piece of peeled fresh ginger, minced
- 1 stalk lemongrass, upper and outer leaves trimmed off, peeled and halved the long way
- 2 small hot peppers, sliced
- 1 can coconut milk (DON'T use coconut creme...that's for cocktails)
- 1 Tbsp chili paste
- 1 Tbsp red curry paste
- 2-3 Tbsp fish sauce
- 2 cups cooked chicken
- 1 head baby bok choy, sliced
- a couple of handfuls of sliced mushrooms
- handful of fresh cilantro, chopped
- juice of 1 lime
- salt to taste
- minced red bell pepper for garnish (optional)
- Put the chicken stock and water in a soup pot, along with the onion, ginger, stalk of lemongrass and sliced hot peppers. Simmer over medium low heat for about 15 minutes.
- Add the coconut milk, pastes, fish sauce, chicken, mushrooms and bok choy. Let it simmer for another 15 minutes until the vegetables are just tender.
- Add the lime juice, cilantro and salt to taste. Remove the lemongrass and serve.