The original recipe for this soup calls for prawns - I made it with chicken... I'm sure either would taste wonderful! Original recipe from "Thai - the essence of Asian cooking" from Hermes House.
This recipe serves 4 to 6
Ingredients:
1 lb raw chicken (or jumbo prawns)
4 c. chicken stock
3 lemon grass stalks
10 kaffir lime leaves, torn in half
8 oz can straw mushrooms, drained
3 Tbsp Thai fish sauce
4 Tbsp lime juice
2 Tbsp chopped green onions
1 Tbsp fresh cilantro leaves
4 fresh red chillies, seeded and thinly sliced
salt and ground black pepper
-Cut the chicken into bite size pieces (or if using prawns - peel and save the shells, then devein and set the prawns aside).
-Put the stock in a large pot and bring to a boil (if using prawns, rinse the shells and add to the stock).
-Slightly crush the lemon grass stalks and add them to the stock along with half of the lime leaves. Simmer gently for 5-6 minutes, until the stock is fragrant.
-Strain the stock, return it to the clean pan and reheat. Add the drained mushrooms and the chicken (or prawns), then cook until the chicken is cooked through (or the prawns turn pink).
-Stir the fish sauce, lime juice, green onion, cilantro, chillies, and remaining lime leaves into the soup. Salt and pepper to taste. The soup should be sour, salty, spicy and hot.
This is a great soup to make ahead of time and keep hot in a crock pot or on the back of the stove until time to serve.
Enjoy!
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