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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is my latest favorite Soup. It's a Thai dish with unique flavors, the key ingredient is Tumeric which gives this it's wonderful color, fresh garnishes perks this soup up and a hint of lemon juice adds life to an already lively soup. Read more . Enjoy! Ingredients:
2 teaspoons peanut oil |
1 tablespoon lemon grass, finely chopped (if can't find use lemon peel) |
3 teaspoons grated fresh ginger |
1 clove garlic, crushed |
3 thai chillies, chopped finely (de-seed if afraid of too much spice) |
4 kaffir lime leaves, sliced thinly (if can't find use peel of lime) |
1/4 teaspoon ground turmeric |
1 can of coconut milk (400 ml) from the international section of grocery store |
1 1/2 cups of milk |
3 cups chicken stock |
2 cups water |
1 1/2 tablespoon fish sauce |
4 cups cooked chicken, shredded |
optional add-in: chinese frozen dumplings, cooked to package directions |
important garnishes |
3 green onions, sliced thinly |
1/2 cup lemon juice (or lime) |
2 tablespoons coarsely chopped fresh cilantro |
2 tablespoons coarsely chopped fresh mint |
bean sprouts, a couple handfuls |
Directions:
1. Heat oil in large saucepan (or wok); cook lemon grass, ginger, garlic, chilli, lime leaves and turmeric, stirring until fragrant about 2 minutes.
2. Stir in coconut milk, stock, water, milk and fish sauce (do not be afraid of this sauce, it's not what you might expect, however, no other flavor in the world could substitute fish sauce and EXTREMELY important to this soup); bring to boil. Add chicken; reduce heat. Simmer, uncovered, 10 minutes.
3. Just before serviing stir in the garnishes and top with lemon juice!
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