Thai Chicken Soup
I'm completely over this winter weather. We got a dusting of snow last night along with sleet. Told D that Florida seemed like a good place to relocate. Tonight's dinner is a Thai-inspired chicken soup. It was suggested to add some lemongrass, galangal, dried red Thai chilies, or Kaffir lime leaves in. We're both love South Pacific flavors, so I'm including an index down at the bottom of our favorite to-date recipes.
Doing this on the stovetop today and will make notes later. Directions, as listed, are using a slow cooker. Please be aware that people commented that a crock setting of HIGH for four hours was far too long, given the ingredients.
Credit: Foodie Crush
2 TBSP red curry paste (find in ethnic aisle of most major grocers)
2 (12 oz) cans of coconut milk
2 cups chicken stock
2 TBSP fish sauce (see above)
2 TBSP brown sugar
2 TBSP peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping TBSP fresh ginger, minced
1 cup frozen peas, thawed
1 TBSP lime juice
cilantro for garnish
cooked white rice
Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.
Notes: Tom kha gai is one of my favorite soups of all time. This one paled in comparison a little. We enjoyed it after I amped it up. In addition to what is listed above, I added an extra 2 TBSP curry paste, 2 TBSP peanut butter, and extra 2 tsp of fish sauce, plus salt and pepper. We use low sodium chicken broth, by the way. I browned the chicken off in a skillet, cooked it through and then cubed it. Then I threw the ingredients in a crock pot for about an hour and a half. If you want a recommendation for an authentic Asian restaurant, check out Lotus Leaf Café at Northwoods (find our review here and here) along with Tangerine Café, also in Cary.
Related recipes:
* Panang Curry
* Bo Nuong Xa (Vietnamese Fajitas)
* Thai Chicken Pizza
* Steamed Sesame Dumplings
* Asian Meatballs
* Lumpia (Filipino Spring Rolls) (Includes tutorial)
* Thai Style Tilapia (Blog reader favorite)
* Szechwan Shrimp
* Orange Chicken
* Korean Style Ribs (Crockpot Friendly)
* Asian Salad with Lime Dressing
* Polynesian Pork Tenderloin with Orange Curry Sauce, Coconut Rice
* Pot Stickers, Crab Rangoon
* Pad Thai
* Asian Lettuce Wraps with Peanut Dipping Sauce (Kidlet favorite)
* Orange Chicken Bowl
Doing this on the stovetop today and will make notes later. Directions, as listed, are using a slow cooker. Please be aware that people commented that a crock setting of HIGH for four hours was far too long, given the ingredients.
Credit: Foodie Crush
2 TBSP red curry paste (find in ethnic aisle of most major grocers)
2 (12 oz) cans of coconut milk
2 cups chicken stock
2 TBSP fish sauce (see above)
2 TBSP brown sugar
2 TBSP peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping TBSP fresh ginger, minced
1 cup frozen peas, thawed
1 TBSP lime juice
cilantro for garnish
cooked white rice
Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.
Notes: Tom kha gai is one of my favorite soups of all time. This one paled in comparison a little. We enjoyed it after I amped it up. In addition to what is listed above, I added an extra 2 TBSP curry paste, 2 TBSP peanut butter, and extra 2 tsp of fish sauce, plus salt and pepper. We use low sodium chicken broth, by the way. I browned the chicken off in a skillet, cooked it through and then cubed it. Then I threw the ingredients in a crock pot for about an hour and a half. If you want a recommendation for an authentic Asian restaurant, check out Lotus Leaf Café at Northwoods (find our review here and here) along with Tangerine Café, also in Cary.
Related recipes:
* Panang Curry
* Bo Nuong Xa (Vietnamese Fajitas)
* Thai Chicken Pizza
* Steamed Sesame Dumplings
* Asian Meatballs
* Lumpia (Filipino Spring Rolls) (Includes tutorial)
* Thai Style Tilapia (Blog reader favorite)
* Szechwan Shrimp
* Orange Chicken
* Korean Style Ribs (Crockpot Friendly)
* Asian Salad with Lime Dressing
* Polynesian Pork Tenderloin with Orange Curry Sauce, Coconut Rice
* Pot Stickers, Crab Rangoon
* Pad Thai
* Asian Lettuce Wraps with Peanut Dipping Sauce (Kidlet favorite)
* Orange Chicken Bowl