So, Tablescape Thursday on Between Naps on the Porch inspired my fireside dinner tonight. Luckily, we got the kids in bed and my sweet husband and I enjoyed a romantic candle lite, fireside dinner... Well, other than me snapping pictures. So for my Foodie Friday addition
Thai Coconut Chicken Soup
Fireside dinner with plenty of wood for the COLD COLD night!
I love this soup. It is very filling and full of flavor
I use a deli roasted chicken and just shred the meat
2 (13.5 ounce) cans canned coconut milk
2 cups Chicken Stock
1 (1 inch) piece ginger or galangal, thinly sliced
4 stalks lemon grass, bruised and chopped
10 kaffir lime leaves, torn in half
1 pound sliced mushrooms
1/4 cup lime juice
3 tablespoons fish sauce
1/4 cup brown sugar
1 teaspoon red curry powder or red curry paste
1 tablespoon green onion, thinly sliced
1 teaspoon dried red pepper flakes ( omit if you don't like the heat)
Pour the coconut milk and 2 cups of Chicken Stock in a large saucepan; bring to a simmer. Add the ginger/galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the sliced mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
To serve, reheat Chicken in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.
I found this recipe on allrecipes.com. The original recipe called for shrimp and water instead of chicken stock, but I enjoy the added flavor of the stock.
I really enjoy trying different cultures food. Thai and Greek are two of my favorite.
Do you guys have any favorite dishes from other cultures?
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