THE EVERYTHING® THAI COOKBOOK by Jennifer Malott Kotylo Page B
Authors: Jennifer Malott Kotylo
Ads: Link
vegetables, and continue to simmer for 2 more minutes. Season to taste with fish sauce.
To serve, ladle the soup into warm bowls. Sprinkle with peanuts and garnish with lime wedge.
Serves 4 to 6
No matter where you are, there's something comforting about chicken noodle soup. This soup is definitely Thai — together, the ginger, anise, and fish sauce create a delightful broth.
Lemony Chicken Soup
½ cup lemon slices, including peel
3 tablespoons fish sauce
1½ teaspoons fresh hot chili pepper, seeded and chopped
2 green onions, thinly sliced
1½ teaspoons sugar
1½ cups coconut milk
2 cups chicken broth
3 teaspoons lemongrass, peeled and chopped
1 cup straw mushrooms
1 tablespoon minced fresh ginger
1 whole boneless, skinless chicken breast, poached and shredded
Combine the lemon slices, fish sauce, chili pepper, green onion, and sugar in a small glass bowl; set aside.
Combine the coconut milk, chicken broth, lemongrass, mushrooms, and ginger in a saucepan. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Add the chicken and lemon mixture; heat through.
To serve, ladle into warmed bowls.
Serves 4–6
This soup is sure to make you pucker! The lemon and the chilies brighten the broth of this easy-to-make and oh-so-flavorful soup. If you like lemon, this soup is for you.
Spicy Seafood Soup
1 tablespoon vegetable oil
1 pound medium-sized raw shrimp, peeled and deveined, shells reserved
2 quarts fish or chicken stock
1 quart water
3 stalks lemongrass, peeled and chopped
Zest of 1 lime, grated
6–8 kaffir lime leaves
10 (-inch-thick) slices fresh ginger
2 fresh serrano chilies, seeded and chopped
24 fresh mussels, cleaned
2 tablespoons lime juice
2 tablespoons fish sauce
3 tablespoons chopped fresh cilantro
Red pepper flakes to taste
¼ cup sliced green onions
Salt
Heat the vegetable oil in a large saucepan. Add the shrimp shells and sauté until they turn bright pink. Add the stock, water, lemongrass, lime zest, lime leaves, ginger, and serrano chilies. Bring to a boil, reduce heat, and simmer for 30 minutes. Strain the broth into a clean soup pot.
Bring the broth to a boil. Add the mussels, cover, and cook until the shells open, about 2 minutes. Use a slotted spoon to remove the mussels, discarding any that have not opened. Remove the top shell of each mussel and discard. Set aside the mussels on the half shell.
Add the shrimp to the boiling broth and cook until they are opaque, about 2 minutes. Reduce heat to low.
Add the mussels to the pot. Stir in the lime juice, fish sauce, cilantro, red pepper flakes, and green onions. Simmer for 1 to 2 minutes. Season to taste with salt.
Serve immediately.
Serves 4–6
This soup is a Thai version of the French classic bouillabaisse — although frankly I would bet that the Thai version has been around longer than the French one. Either way, it's a great way to serve seafood.
Pumpkin Soup
For the broth:
2 tablespoons butter
1 small pumpkin, peeled, seeded, and cut into small chunks
1 medium-sized leek, sliced
1½ stalks celery, sliced
1 small banana, sliced
1 red chili pepper, cut in half and seeded
3 stalks lemongrass, peeled and thinly sliced
1 clove of garlic, halved
1 tablespoon finely chopped ginger
3¼ cups vegetable broth
cup half-and-half
cup coconut milk
1 tablespoon Green Curry Paste (see recipes in Chapter 1)
Salt and pepper to taste
For the chicken and vegetables:
2 tablespoons butter
1 whole boneless, skinless chicken breast, trimmed and cut into strips
2 teaspoons finely chopped ginger
2 kaffir lime leaves, cut into strips
2 teaspoons prepared Green Curry Paste (see recipes in Chapter 1)
1 tablespoon vegetable oil
1 small Japanese eggplant, cut into 4 pieces
2 red chili peppers, cut in half and seeded (optional)
¾ cup cooked rice
Thai basil
Serves 4
This hearty soup makes a great dinner when served with a light salad and some crusty bread. I'm sure it will become one of your favorites.
To
To serve, ladle the soup into warm bowls. Sprinkle with peanuts and garnish with lime wedge.
Serves 4 to 6
No matter where you are, there's something comforting about chicken noodle soup. This soup is definitely Thai — together, the ginger, anise, and fish sauce create a delightful broth.
Lemony Chicken Soup
½ cup lemon slices, including peel
3 tablespoons fish sauce
1½ teaspoons fresh hot chili pepper, seeded and chopped
2 green onions, thinly sliced
1½ teaspoons sugar
1½ cups coconut milk
2 cups chicken broth
3 teaspoons lemongrass, peeled and chopped
1 cup straw mushrooms
1 tablespoon minced fresh ginger
1 whole boneless, skinless chicken breast, poached and shredded
Combine the lemon slices, fish sauce, chili pepper, green onion, and sugar in a small glass bowl; set aside.
Combine the coconut milk, chicken broth, lemongrass, mushrooms, and ginger in a saucepan. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Add the chicken and lemon mixture; heat through.
To serve, ladle into warmed bowls.
Serves 4–6
This soup is sure to make you pucker! The lemon and the chilies brighten the broth of this easy-to-make and oh-so-flavorful soup. If you like lemon, this soup is for you.
Spicy Seafood Soup
1 tablespoon vegetable oil
1 pound medium-sized raw shrimp, peeled and deveined, shells reserved
2 quarts fish or chicken stock
1 quart water
3 stalks lemongrass, peeled and chopped
Zest of 1 lime, grated
6–8 kaffir lime leaves
10 (-inch-thick) slices fresh ginger
2 fresh serrano chilies, seeded and chopped
24 fresh mussels, cleaned
2 tablespoons lime juice
2 tablespoons fish sauce
3 tablespoons chopped fresh cilantro
Red pepper flakes to taste
¼ cup sliced green onions
Salt
Heat the vegetable oil in a large saucepan. Add the shrimp shells and sauté until they turn bright pink. Add the stock, water, lemongrass, lime zest, lime leaves, ginger, and serrano chilies. Bring to a boil, reduce heat, and simmer for 30 minutes. Strain the broth into a clean soup pot.
Bring the broth to a boil. Add the mussels, cover, and cook until the shells open, about 2 minutes. Use a slotted spoon to remove the mussels, discarding any that have not opened. Remove the top shell of each mussel and discard. Set aside the mussels on the half shell.
Add the shrimp to the boiling broth and cook until they are opaque, about 2 minutes. Reduce heat to low.
Add the mussels to the pot. Stir in the lime juice, fish sauce, cilantro, red pepper flakes, and green onions. Simmer for 1 to 2 minutes. Season to taste with salt.
Serve immediately.
Serves 4–6
This soup is a Thai version of the French classic bouillabaisse — although frankly I would bet that the Thai version has been around longer than the French one. Either way, it's a great way to serve seafood.
Pumpkin Soup
For the broth:
2 tablespoons butter
1 small pumpkin, peeled, seeded, and cut into small chunks
1 medium-sized leek, sliced
1½ stalks celery, sliced
1 small banana, sliced
1 red chili pepper, cut in half and seeded
3 stalks lemongrass, peeled and thinly sliced
1 clove of garlic, halved
1 tablespoon finely chopped ginger
3¼ cups vegetable broth
cup half-and-half
cup coconut milk
1 tablespoon Green Curry Paste (see recipes in Chapter 1)
Salt and pepper to taste
For the chicken and vegetables:
2 tablespoons butter
1 whole boneless, skinless chicken breast, trimmed and cut into strips
2 teaspoons finely chopped ginger
2 kaffir lime leaves, cut into strips
2 teaspoons prepared Green Curry Paste (see recipes in Chapter 1)
1 tablespoon vegetable oil
1 small Japanese eggplant, cut into 4 pieces
2 red chili peppers, cut in half and seeded (optional)
¾ cup cooked rice
Thai basil
Serves 4
This hearty soup makes a great dinner when served with a light salad and some crusty bread. I'm sure it will become one of your favorites.
To
Similar Books
