I have been craving a really good Thai Chicken Soup for months. I think I have been afraid to attempt to make one in case it didn’t live up to my expectations, like many of my culinary creations recently. But I decided that today was the day. So I found a few recipes on line, melded and modified, then improvised a little… and I couldn’t be happier with how it turned out.
Try it for yourself and tell me if you agree.
2 Tbsp Vegetable Oil
1 Medium Onion, finely chopped
1 Red Bell Pepper, Diced
8 cups Chicken Stock
1 Roasted Chicken, shredded
2 stalks Lemon Grass (use about the middle 6″ of the stalk, cut into 2″ pieces, remove outer layer – remove from soup before serving)
2 tsp Fish Sauce
2 tsp Worcestershire Sauce
2 cups Half and Half Cream
1 1/2 cups Coconut Milk
4 tsp Red Curry Paste
3 tsp Sambal Oelek Hot Chili Paste
4 Tbsp Tomato Paste
2 Tbsp Cornstarch
3 cups Cooked Rice (I used Jasmine)
1/2 cup chopped Fresh Cilantro, plus leaves for garnish
Cook rice and set aside
In large pot heat vegetable oil and saute onion and pepper until softened, add broth, chicken and lemon grass chunks, bring to simmer. Add fish sauce and worcestershire and simmer for 5 minutes.
In a small bowl add curry paste, chili paste, tomato paste, 3-4 Tbsp water and cornstarch, mix until smooth. Stir into soup along with chopped cilantro and return to simmer. Add cooked rice, cover and simmer for 10 minutes.
Taste and season with salt, pepper, curry paste, tomato paste or chili paste as desired.
Pour into bowl and serve with fresh sprig of cilantro.
Note: I always make a lot of soup when I make a batch, so if you don’t want left overs for a week, you can cut this recipe in half.