Get Cooking : Episode I

THAI STYLE CHICKEN SOUP

Thai Soup

I’ve been into cooking for some time now. There’s no better way to relax than to get into the kitchen and bust out some new experimental creation or a solid all time classic. I’m heavily into Asian foods, particularly Thai cuisine. There’s just something about the combination of herbs and spices and its liberal use of chilli that makes Thai food explode with flavour and mouth watering aromas. This particular dish has featured prominently in our meal rotation and I think it could easily win a place in yours.

You’ll need:

  • 300 grams of chicken (sliced)
  • 1 leek (finely chopped and rinsed)
  • 2 cloves of garlic (finely sliced)
  • 3-4 spring onions (chopped)
  • half a capsicum (chopped)
  • half a cup of coarsely chopped coriander
  • 1 tin of coconut cream or milk
  • 750mls chicken stock
  • 2 teaspoons of curry powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon sambal oelek (chilli paste)
  • 2 tablespoons of lime juice

There’s a lot there I know, but trust me, it’s worth it. Here’s what you do:

  1. Heat some oil in a wok or a large pot.
  2. Add the garlic and leek. Stir for about 30 seconds.
  3. Add curry powder and cumin. Stir until fragrant.
  4. Add chicken and stir fry for about 2 minutes (it doesn’t need to be fully cooked through yet).
  5. Stir in coconut milk/cream, stock and sambal oelek. Bring to boil then set to simmer.
  6. Add coriander, capsicum and spring onion. Allow to simmer for about 10 minutes.
  7. Stir in lime juice and serve.

You can also add some chopped mushrooms at step 6 if you are so inclined.

Enjoy!

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~ by Sammy Jankis on March 5, 2008.

2 Responses to “Get Cooking : Episode I”

  1. This one was always a winner. The problem was that back in Australia chicken was so expensive. Here in Japan products like coconut milk, coriander and cumin are harder to track down. (Chicken is dead cheap, though.)

  2. Sambal oelek rubs me up the wrong way for some reason. This from the guy who as a kid invented black chilli beans, which had quite a bit of stopping power.

    Right now I’ve got 5 different sorts of chilli growing in my herb garden, which a plan to put to good use. I’ll have to dig up my old green chicken curry recipe.

    Oh, and I like to use my mortar and pestle and beat the crap out of the herbs and spices (the aroma from the cumin seeds is rather nice as you freshly bash them apart).

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