Thursday, November 09, 2006

Thai Chicken Coconut Soup

3-4 cans coconut milk (make sure it's the unsweetened kind)
3 tbsp chopped scallions
1 to 3 tsp lemon grass
cilantro (preferably fresh. I sometimes leave this out. Niels says
that's defeating the whole point, but I think it still comes out
great)
tofu, cubed into smallish pieces.
chicken, also cubed to bite size.
mushrooms
1 carrot, grated
juice from loads of limes (8? i can never put in enough)
serrano chillies (or any other hot chili pepper, again preferably
fresh, but powdered will do)
1 tsp galanga powder

Heat the coconut milk in a pot. Add everything else. As the lemon grass is
inedible, put it in a tea ball and immerse the ball in the soup so you can
retrieve it later. Cook until the chicken is done and the soup is hot (30
minutes?). Taste to see if it needs more limes (it always does) or more hot
peppers (it's better to start mild and build up to the desired level of
spicyness).

4 Comments:

Anonymous Dennis Rode said...

WOW! It looks like this dish is delectable! Yummy! There are people who love eating tofu. Some of them include tofu with veggies in their diet.

4:03 AM  
Blogger Top 5 said...

This make me hungry...

More tofu?
http://topfiveawesome.blogspot.com/2011/04/top-5-awesome-foods-peta-would-love.html

9:11 AM  
Blogger Chinese food enter into your eyes said...

WOW! so good, and I find more tofu recipes with pictures in 90+ Chinese tofu recipes

12:22 AM  
Anonymous Anonymous said...

After reading this recipe, I was eager to try a soup recipe that included tofu. While it was a bit challenging to cook and serve, the taste was outstanding and the coconut flavor really shows. I would also recommend using a tofu press like the one from Tofuxpress to cook your tofu, made things a lot easier.

5:38 PM  

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