Sunday, October 16, 2011
Thai Coconut Soup
1 teaspoon vegetable oil
3 shallots, chopped
1/2 cup chopped cilantro leaves
2 1/2 tablespoons fish sauce
2 teaspoons soy sauce
4 cups chicken broth
2 (14 oz) cans coconut milk
1 tablespoon sugar
1 red bell pepper, thinly sliced
1 lb. chicken breasts, 1/8 inch slice
5 oz thin rice noodles, cooked and drained
4 tablespoons lime juice
1 tablespoon red thai curry paste
In a large pot heat the oil. Add the shallots, cilantro and 1 tablespoon of the fish sauce and the soy sauce (pour the rest in a small bowl and add the lime juice and curry paste, stirring together- set aside). Stir and cook the vegetables just until they begin to soften- about 3 or 4 minutes. Add chicken broth and 1 can of shaken coconut milk. Stir together and bring to a simmer. Then cover, reduce heat to low, and let simmer for 10 minutes. Strain soup into a large bowl, discarding the onion/cilantro mixture. Wipe out the pot and put the broth mixture back into the pot.
Return heat to medium-high and add the other can of shaken coconut milk, along with the sugar. Stir to combine and bring to a simmer. Add the sliced red bell pepper and cook for 2 minutes. Add the chicken and cook for another 2 minutes. Add the noodles and the curry/lime juice/fish sauce mixture. Taste and add extra seasoning if necessary (ex: more curry paste, more lemon juice, etc.).
Serve in bowls, sprinkling freshly chopped cilantro, scallions, and jalepeno on top of each bowl. Squeeze fresh lime juice on top and serve.