Thai Coconut Chicken Soup

Name: Thai Coconut Chicken Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 2 bay leaves; 1 teaspoon whole black peppercorns; 2 carrots, cut in large chunks; 3 celery stalks, cut in large chunks; 946 milliliters chicken stock; 59 milliliters chopped fresh cilantro leaves, for garnish; 1 3-inch piece fresh ginger, peeled and cut into 4 chunks; 0 bunches fresh thyme leaves; 1 head garlic, halved; 2 cloves garlic, crushed; 4 Juice of limes; 3 kaffir lime leaves, fresh or dried, hand torn; 4 servings Kosher salt and freshly ground black pepper; 1 stalk lemongrass (white part only), cracked open with the flat side of a knife; 355 milliliters shredded cooked chicken; 227 grams straw mushrooms, rinsed; 2 teaspoons sugar; 2 smalls Thai chiles, halved lengthwise; 2 Tbsps Thai fish sauce (nam pla); 1 turnip, halved; 369 grams unsweetened coconut milk; 2 larges white onions, quartered; 2 kilograms whole free-range chicken (about , rinsed, giblets discarded

Thai Coconut Chicken Soup might be just the main course you are searching for. One serving contains 1048 calories, 75g of protein, and 67g of fat. This recipe serves 4. This recipe covers 55% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. It is an expensive recipe for fans of Asian food. It is a good option if you're following a gluten free and dairy free diet. If you have straw mushrooms, thai chiles, celery stalks, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Bring the stock to a boil over medium heat in a soup pot.

Ingredients you will need

Stock

Soup

Equipment you will use

Pot

Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.

Ingredients you will need

Lime Leaves

Lemon Grass

Chili Pepper

Garlic

Ginger

Spices

Broth

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Pot

Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes.

Ingredients you will need

Coconut Milk

Fish Sauce

Lime Juice

Mushrooms

Whole Chicken

Sugar

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Pot

Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls.

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Salt And Pepper

Soup

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Bowl

Ladle

Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

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Lime Leaves

Lemon Grass

Cilantro

Ginger

Place the chicken and vegetables in a large stockpot over medium heat.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Pot

Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Ingredients you will need

Peppercorns

Bay Leaves

Whole Chicken

Broth

Thyme

Water

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Ingredients you will need

Meat

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Cutting Board

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Ingredients you will need

Water

Vegetable

Stock

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Sieve

Pot

Difficulty: Intermediate

Cook Time: 1 hour, 30 minutes

Equipment

Recommended wine: Gewurztraminer, Chenin Blanc, Riesling

Gewurztraminer, Chenin Blanc, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not.

The Gewurztraminer Reserve is made from selected (prime) grapes. Bursting with the aroma of honey, red roses and tropical fruit,yet dry and rich on the palate, this wine is lovely to drink on a warm afternoon by itself or paired in a meal with rich, creamy poultrydishes. It releases both to the mouth and the nose litchi, rose petal and spice aroma.