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Thai Chicken Soup




Source of Recipe


projo/Lot 401


List of Ingredients




3 tablespoons canola oil, divided
1/2 cup Sauvignon Blanc
1/2 cup Spanish onion, diced
1/4 cup celery, diced
1/4 cup carrot, diced
3 tablespoons Green Thai curry paste
2 tablespoons light brown sugar
8 ounces unsweetened coconut milk
1 cup heavy cream
1 quart chicken stock or low sodium chicken broth, preferably College Inn
2 chicken breasts, skin removed
1 tablespoon sliced garlic
4 each large shiitake mushrooms
1/2 cup red bell pepper, diced small
1/2 cup Mung bean sprouts
1/2 cup adult Boc Choy, sliced
1 tablespoon cilantro, whole leaves
1 tablespoon mint, whole leaves
1 tablespoon Thai basil, whole leaves
1 tablespoon scallion, sliced

1 lime, quartered

1 package rice stick noodles

Salt and pepper to taste




Recipe



In a pot on medium heat, add 2 tablespoons canola oil, Spanish onion, celery and carrot.Cook until golden brown, stirring occasionally with a wooden spoon,approximately 10 minutes. Add green Thai curry paste and stir into vegetables while lightly toasting paste to make more fragrant. Stir in brown sugar and then deglaze with Sauvignon Blanc. Scrape any bits off the bottom of pot with wooden spoon. Reduce wine by 75 percent and add coconut milk, heavy cream and chicken stock. Bring mixture to a boil and reduce to very light simmer. Cook for 10 minutes. When soup is done, strain.

Season chicken breasts with salt and pepper and a bit of canola oil and place on grill or bake in oven until done. When finished cooking, slice.

While the soup is cooking, place rice stick noodles in boiling water for approximately 5 to 7 minutes or until just cooked through. In a saute pan on high heat, add remaining tablespoon canola oil, sliced garlic, red pepper, shiitake mushroom and bok choy and saute until al dente. Reserve, keeping warm.

To serve: Place equal amounts of sauted vegetables, shiitake mushrooms and noodles in the bottom of bowl and gently pour soup on top. Place a generous amount of Mung bean sprouts in center of bowl and place sliced chicken on top. Place mixed herbs and scallions on top of sliced chicken and serve with a wedge of lime, chopsticks and a Chinese soup spoon