THE EVERYTHING® THAI COOKBOOK by Jennifer Malott Kotylo Page A
Authors: Jennifer Malott Kotylo
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chicken broth
1 teaspoon sliced kaffir lime leaves
1 (2-inch) piece of lemongrass, bruised
1 (1-inch) piece ginger, sliced thinly
4 tablespoons fish sauce
2 tablespoons lime juice
1 boneless, skinless chicken breast, cut into bite-sized pieces
5 ounces coconut milk
2–4 Thai chilies (to taste), slightly crushed
In a medium-sized soup pot, heat the broth on medium. Add the lime leaves, lemongrass, ginger, fish sauce, and lime juice.
Bring the mixture to a boil, add the chicken and coconut milk, and bring to a boil again.
Reduce the heat, add the chilies, and cover; let simmer until the chicken is cooked through, about 3 to 5 minutes.
Remove the chilies and the lemongrass stalk with a slotted spoon before serving.
Handling Lemongrass
Lemongrass is a very popular ingredient in Thai and other Asian recipes. It can usually be found fresh in most well-stocked supermarkets and can be stored in the fridge for about 3 weeks or frozen for up to 6 months. Many recipes call for lemongrass to be “bruised.” This helps add more flavor to your recipe. If you like the strong flavor, feel free to bruise lemongrass even when not called for in a recipe.
Serves 4–6
This soup can be served as is or ladled over mounds of rice in individual serving bowls. I love it with some cooked noodles thrown in.
Chicken Soup with Lemongrass
1 tablespoon vegetable oil
1 medium onion, minced
1 clove garlic, minced
1 stalk lemongrass, trimmed, bruised, and cut into 2 to 3 pieces
2 teaspoons prepared Red Curry Paste (see recipes in Chapter 1) or curry powder
1 (1-inch) piece ginger, cut into 6 pieces
3 lime leaves (fresh or dried)
4 cups chicken broth
1 (14-ounce) can unsweetened coconut milk
¾ pound boneless, skinless chicken breast, trimmed and cut into bite-sized pieces
2 cups wild or domestic mushrooms, cut into bite-sized pieces (if necessary)
Juice of 2 limes
2 tablespoons fish sauce
Salt and pepper to taste
In a medium-sized saucepan, combine the oil, onion, and garlic. Cook over medium heat for 1 minute. Add the lemongrass, curry paste, ginger, and lime leaves.
Cook, stirring, for 3 minutes, then add the broth. Bring to a boil, reduce heat to medium, and continue to cook for 10 more minutes.
Add the coconut milk, the chicken pieces, and the mushrooms. Continue to cook for 5 minutes or until the chicken is done.
Stir in the lime juice and fish sauce. Season to taste with salt and pepper.
Remove the lemongrass, lime leaves, and ginger pieces before serving.
Serves 4–6
This soup is an explosion of flavors — spicy from the curry paste and ginger, sweet from the coconut milk, and sour from the lime leaves. The mushrooms and the chicken let these vibrant flavors shine.
Asian Chicken Noodle Soup
2 tablespoons vegetable oil
½ cup chopped onion
2 tablespoons chopped ginger
3 cloves garlic, minced
1 cup chopped cilantro
2 cups chicken broth
5 cups water, divided
2 star anise
1 carrot, peeled and julienned
3 ounces snow peas, trimmed
1 medium-sized sweet red pepper, seeded and julienned
2 whole boneless, skinless chicken breasts, cut into long strips
4 ounces, cellophane noodles, soaked in boiling water for 5 minutes and drained
2 tablespoons fish sauce
Peanuts, coarsely chopped
Lemon or lime wedges
In a large saucepan, heat the oil on high. Add the onion and sauté until translucent. Add the ginger, garlic, and cilantro, and sauté for 1 more minute. Stir in the broth and 2 cups of the water. Add the star anise. Bring to a boil, reduce heat, and cover; simmer for 20 to 30 minutes.
In another saucepan, bring the remaining water to a boil. Add the vegetables and blanch for 1 minute or until tender-crisp. Drain and run very cold water over the vegetables to stop the cooking process; set aside.
Strain the broth into a clean soup pot and bring to a boil. Add the chicken strips and reduce heat. Poach the chicken over low heat until opaque, approximately 10 minutes. Add the cellophane noodles and reserved
1 teaspoon sliced kaffir lime leaves
1 (2-inch) piece of lemongrass, bruised
1 (1-inch) piece ginger, sliced thinly
4 tablespoons fish sauce
2 tablespoons lime juice
1 boneless, skinless chicken breast, cut into bite-sized pieces
5 ounces coconut milk
2–4 Thai chilies (to taste), slightly crushed
In a medium-sized soup pot, heat the broth on medium. Add the lime leaves, lemongrass, ginger, fish sauce, and lime juice.
Bring the mixture to a boil, add the chicken and coconut milk, and bring to a boil again.
Reduce the heat, add the chilies, and cover; let simmer until the chicken is cooked through, about 3 to 5 minutes.
Remove the chilies and the lemongrass stalk with a slotted spoon before serving.
Handling Lemongrass
Lemongrass is a very popular ingredient in Thai and other Asian recipes. It can usually be found fresh in most well-stocked supermarkets and can be stored in the fridge for about 3 weeks or frozen for up to 6 months. Many recipes call for lemongrass to be “bruised.” This helps add more flavor to your recipe. If you like the strong flavor, feel free to bruise lemongrass even when not called for in a recipe.
Serves 4–6
This soup can be served as is or ladled over mounds of rice in individual serving bowls. I love it with some cooked noodles thrown in.
Chicken Soup with Lemongrass
1 tablespoon vegetable oil
1 medium onion, minced
1 clove garlic, minced
1 stalk lemongrass, trimmed, bruised, and cut into 2 to 3 pieces
2 teaspoons prepared Red Curry Paste (see recipes in Chapter 1) or curry powder
1 (1-inch) piece ginger, cut into 6 pieces
3 lime leaves (fresh or dried)
4 cups chicken broth
1 (14-ounce) can unsweetened coconut milk
¾ pound boneless, skinless chicken breast, trimmed and cut into bite-sized pieces
2 cups wild or domestic mushrooms, cut into bite-sized pieces (if necessary)
Juice of 2 limes
2 tablespoons fish sauce
Salt and pepper to taste
In a medium-sized saucepan, combine the oil, onion, and garlic. Cook over medium heat for 1 minute. Add the lemongrass, curry paste, ginger, and lime leaves.
Cook, stirring, for 3 minutes, then add the broth. Bring to a boil, reduce heat to medium, and continue to cook for 10 more minutes.
Add the coconut milk, the chicken pieces, and the mushrooms. Continue to cook for 5 minutes or until the chicken is done.
Stir in the lime juice and fish sauce. Season to taste with salt and pepper.
Remove the lemongrass, lime leaves, and ginger pieces before serving.
Serves 4–6
This soup is an explosion of flavors — spicy from the curry paste and ginger, sweet from the coconut milk, and sour from the lime leaves. The mushrooms and the chicken let these vibrant flavors shine.
Asian Chicken Noodle Soup
2 tablespoons vegetable oil
½ cup chopped onion
2 tablespoons chopped ginger
3 cloves garlic, minced
1 cup chopped cilantro
2 cups chicken broth
5 cups water, divided
2 star anise
1 carrot, peeled and julienned
3 ounces snow peas, trimmed
1 medium-sized sweet red pepper, seeded and julienned
2 whole boneless, skinless chicken breasts, cut into long strips
4 ounces, cellophane noodles, soaked in boiling water for 5 minutes and drained
2 tablespoons fish sauce
Peanuts, coarsely chopped
Lemon or lime wedges
In a large saucepan, heat the oil on high. Add the onion and sauté until translucent. Add the ginger, garlic, and cilantro, and sauté for 1 more minute. Stir in the broth and 2 cups of the water. Add the star anise. Bring to a boil, reduce heat, and cover; simmer for 20 to 30 minutes.
In another saucepan, bring the remaining water to a boil. Add the vegetables and blanch for 1 minute or until tender-crisp. Drain and run very cold water over the vegetables to stop the cooking process; set aside.
Strain the broth into a clean soup pot and bring to a boil. Add the chicken strips and reduce heat. Poach the chicken over low heat until opaque, approximately 10 minutes. Add the cellophane noodles and reserved
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