Gourmet Minutes - Spicy Chicken Thai Soup
On this week's Gourmet Minutes with Mallory, Artisan Kitchen chef David Jones shows Mike how to make a Spicy Chicken Thai Soup.
- 3 lemongrass stalks, bottom 2/3 of tender inner bulbs only, thinly sliced.
- 4 cloves garlic, chopped
- 1 (4-inch) piece fresh ginger root, chopped
- 4 cups chicken broth
- 1 tablespoon vegetable oil
- 2 1/2 pounds skinless, boneless chicken thighs, cut into chunks
- 12 ounces fresh white mushrooms, quartered
- 2 teaspoons red curry paste
- 3 tablespoons fish sauce
- 1 lime, juiced
- 2 (14-ounce) cans coconut milk
- 1 red onion, sliced
- 1/2 bunch cilantro, roughly chopped
- 1 lime, cut into wedges, for serving
- 1 fresh jalapeno pepper, sliced into rings
1. Stir lemon grass, garlic and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
2. Strain chicken broth and set aside. Discard lemon grass, garlic and ginger.
3. Heat vegetable oil in a large soup pot over medium heat; stir in chicken; cook and stir for 5 minutes.
4. Stir in mushrooms and cook for 5 more minutes.
5. Stir in red curry paste, fish sauce and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15-20 minutes.
6. Skim off any excess oil and fat that rises to the top and discard.
7. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
8. Remove from heat and add about 1/2 the cilantro.
9. Serve with plates of cilantro, lime wedges and fresh sliced jalapenos.