I attended a wonderful Thai cooking school at the Oriental Hotel in Bangkok. That week-long event inspired this soup\u2014my absolute favorite Thai dish! You may need an oriental grocery for the ingredients.<\/p>\n\n\n\n
Version 1:<\/strong> 4 cups coconut milk. Canned light, if possible Bring coconut milk, chicken stock, galangal, lemon grass, and serranos to a boil in a large saucepan (2\u00be quart). Reduce Stir in straw mushrooms and fish sauce; simmer 1 minute longer. Pour into soup tureen, stir in lime juice; adjust seasoning. Garnish with red chili peppers and cilantro leaves. Serve hot.<\/p>\n\n\n\n NOTE: May be served over cooked rice. Pass rice separately.<\/p>\n\n\n\n Version 2: <\/strong> 2 13-ounce cans coconut milk, light if available In a 2 quart sauce pan, combine half the coconut milk with the galangal, lemon grass, and lime leaves; heat to boiling. Add the chicken, fish sauce, and sugar; simmer for about 4 minutes until chicken is cooked. Add remaining coconut milk; heat just to boiling. Remove from heat and add lime juice and chilli paste; stir to mix. Serve in a tureen or individual bowls garnished with cilantro and chili pepper slices.<\/p>\n\n\n\n NOTE: May be served over cooked rice. Pass rice separately.<\/p>\n","protected":false},"excerpt":{"rendered":" I attended a wonderful Thai cooking school at the Oriental Hotel in Bangkok. That week-long event inspired this soup\u2014my absolute favorite Thai dish! You may need an oriental grocery for the ingredients. Version 1:Makes 6 to 8 Servings 4 cups coconut milk. Canned light, if possible1\u00bd cups chicken stock3 pieces dried galangal (Kha, or a … <\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[174],"tags":[179,176],"class_list":["post-614","post","type-post","status-publish","format-standard","hentry","category-spicy-food","tag-soups","tag-spicy"],"_links":{"self":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/614","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/comments?post=614"}],"version-history":[{"count":1,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/614\/revisions"}],"predecessor-version":[{"id":661,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/614\/revisions\/661"}],"wp:attachment":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/media?parent=614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/categories?post=614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/tags?post=614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Makes 6 to 8 Servings<\/p>\n\n\n\n
1\u00bd cups chicken stock
3 pieces dried galangal (Kha, or a type of ginger root) or 2 teaspoons ground galangal, or 2 tsp. peeled, minced fresh ginger
3 stalks fresh lemon grass, cut in half lengthwise, then into 2-inch lengths and crushed
3 fresh serranos, halved and seeded
1 large whole chicken breast, skinned, boned and cut into \u00bd-inch chunks
5 fresh or dried citrus or lime leaves, if available
\u00bd cup canned straw mushrooms, (optional)
4 tablespoons fish sauce (Nam Pla), juice of 2 limes
1 fresh red serrano or jalape\u00f1o, cut into rounds for garnish
2 tablespoons fresh cilantro leaves, (fresh coriander) for garnish<\/p>\n\n\n\n
heat to medium; simmer, uncovered for 15 minutes.
Strain; discard galangal and lemon grass. Add chicken and citrus leaves; simmer until chicken is tender (about 3 minutes).<\/p>\n\n\n\n
Serves 4<\/p>\n\n\n\n
6 pieces galangal (Kha, or a type of ginger root) sliced thin
2 stalks lemon grass, lower portion cut into 1-inch pieces and crushed
5 fresh makrut lime leaves, torn in half
8 ounce chicken breast, skinned, boned, and sliced
5 tablespoons fish sauce (Nam Pla)
2 tablespoons sugar or Splenda\u00ae
\u00bc cup fresh lime juice
1 teaspoon black chilli paste (Nam Phrik Pao)
5\u20136 sprigs fresh cilantro, leaves only
5 green Thai chili peppers or 2 green serranos, seeded and crushed<\/p>\n\n\n\n