I’ve been experimenting again! Scott and I found ourselves with a free evening in Natchez, Miss., lately and took an evening stroll looking for some inviting grub. I’ve been on the “All Sushi” diet for quite some time and we found a sushi and Thai place called Planet Thailand.
Not only did I find a nice selection of sushi rolls, but we also had a bowl of warm and inviting Thai Coconut and Chicken Soup. I was so intrigued by this “gumbo of the East,” that decided that I had to bring it home to my little Louisiana kitchen.
I did my research and found a recipe and then went on a search to find the ingredients. While getting the fixing for sushi ala Spencers, we also got a few items for the soup. The following recipe is slightly altered. First, I’ve not found lemon grass, but I have found a Thai curry paste that contains lemon grass. I felt like the one I had before had a rich, fresh, green taste, so I’ve added fresh chopped parsley and cilantro (Thai gumbo, here we come!)
This isn’t a rich, thick soup. It’s incredibly thin considering the punch it packs. It fits my taste and soft, thin food needs right now. I hope you enjoy a bowl of your own soon.
Thai Coconut and Chicken Soup
1 14 oz. can of coconut milk
10-12 ounces of chicken broth
½ pound diced chicken
½ cup chopped parsley
½ cup chopped cilantro
1 tsp. cayenne or crushed red pepper
1 tsp. Red Curry Paste (or lemon grass and more pepper)
1 tsp chopped ginger or powdered ginger
3 green onions
Salt to taste
Veggies (lots of room for your taste):
1 can whole baby corn
1-2 cans of mushrooms (I liked straw mushrooms, but small caps OK)
I made my own chicken broth, so I let the parsley and cilantro cook down with the chicken.
When the chicken is cooked and herbs are tender, add coconut milk, red pepper, curry paste (or lemon grass) and ginger.
Bring to a roaring boil, then add the veggies of choice and chopped green onions. Lower heat and slimmer for 30-40 minutes, stirring just cause it smells sooooo good. Add a couple tsp of salt, taste and then adjust for your preference.
Serve hot and enjoy!