One of the main ingredients utilised in many Thai Soup Recipes is coconut milk which is hardly surprising as Thailand has some of the biggest coconut plantations in the world due to its location in the tropics. The recipes that I will share with you on this page are primarily chicken based and flavoured with lemongrass stalks, kaffir lime leaves, galangal and Nam pla fish paste.
10 Ounces skinless, boneless chicken breasts (cut into thin strips)
2 Cups canned coconut milk
2 Cups chicken stock
1 Cup fresh button mushrooms
1 Cup fresh baby corn cobs (sliced lengthwise into quarters)
4 Lemongrass stalks (roots trimmed)
1 Inch piece galangal (peeled and thinly sliced)
10 Kaffir lime leaves (torn)
10 Black peppercorns
4 Tablespoons fresh lime juice
3 Tablespoons *Nam Pla (fish paste)
2 Fresh red chillies (seeded and thinly sliced)
1 Scallion or spring onion. (finely chopped)
1 handful fresh cilantro leaves
*Nam Pla is a fish sauce made from salted anchovies which are
placed into wooden barrels for fermentation to occur. The sauce itself
does not actually impart a fishy flavour, but it does accentuate the
taste of food. Nam Pla fish sauce is perfectly suited for all types of Thai soup recipes so enjoy the flavour.
1) Cut off the lower 2 inches from each of the lemongrass stalks and finely chop them up. Bruise the remaining pieces of the stalk.
2) Bring the coconut milk and chicken stock to boil in a large pan. Add all the lemongrass, all the galangal, all the peppercorns and half the torn kaffir lime leaves. Lower the heat and simmer gently for 10 minutes. Remove from the heat source and strain into a clean pan.
3) Return the Thai soup mixture to the lowered heat source and add the chicken strips, sliced baby corn and mushrooms. Simmer for 5 to 7 minutes or until the chicken is cooked.
4) Stir in the Nam pla fish sauce, lime juice and the remaining kaffir lime leaves. Garnish with thinly sliced red chillies, chopped scallion and fresh cilantro leaves. Serve hot and enjoy.
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