Pilar
12-16-2005, 12:14 PM
Ingredients can be had at the asian grocery and many at Food 4 less, cheap. If you've never been to an Asian market go .. it's a trip. Most of the canned stuff is about $0.75 a can. The soup base makes 5 batches and costs $1.59. Thick coconut milk is $1.50 a can. Uwajimaya will have most of this stuff. I spent $15 for one batch and leftover ingredients to make more.
14 oz can Coconut milk. Thai Kitchen brand. Avoid thin, runny bargain brands. If all you can get is the thin stuff use two cans and one can of water. The right stuff is pretty thick like frozen concentrated Orange juice when you thaw it out.
2 cups water or chicken broth.
1 lb Chicken breast cut into thin slices across the grain.
1 chicken bouillion cube or use chicken broth instead of the water for diluting the coconut Milk.
3 Tbs Tom Ka Kai paste. This is a prepared thick paste, comes in a jar with Galanga root, ginger and other flavors. It is a soup base.
2 Tbs red curry paste. 3 if'n you want spicy.
1/4 cup chopped green onions, tops only.
1/4 cup white onions. Make onion rings and cut open to make strips.
20 grape tomatoes or small cherry tomatoes.
4 inches of Lemon grass. Chop into two 2" sections and remove outer tough layers. Split lengthwise and it falls apart.
15 oz can of whole straw mushrooms, drained.
2 or 3 slices of dried Galanga root. Break it into smaller pieces.
7 oz small can of sliced bamboo shoots.
Thin slice of ginger, peeled and pounded.
5 fresh lime leaves.
Juice from one large lime.
Start with Coconut milk and water with bouillion cube or broth and heat to a boil. It won't burn like real milk. Add soup base and curry and blend in. Add chicken and boil for 2 minutes then turn down. Add everything else but lime juice and simmer for 10 minutes. Add lime juice and stir through. It is done when the tomatoes 'pop'.
Use as you would any chicken soup. But this is the stuff for colds, flu, sniffles or just a pick me up. The curry is very hot and be careful adding just a little at first. Add more if you don't think it has enough zip.
14 oz can Coconut milk. Thai Kitchen brand. Avoid thin, runny bargain brands. If all you can get is the thin stuff use two cans and one can of water. The right stuff is pretty thick like frozen concentrated Orange juice when you thaw it out.
2 cups water or chicken broth.
1 lb Chicken breast cut into thin slices across the grain.
1 chicken bouillion cube or use chicken broth instead of the water for diluting the coconut Milk.
3 Tbs Tom Ka Kai paste. This is a prepared thick paste, comes in a jar with Galanga root, ginger and other flavors. It is a soup base.
2 Tbs red curry paste. 3 if'n you want spicy.
1/4 cup chopped green onions, tops only.
1/4 cup white onions. Make onion rings and cut open to make strips.
20 grape tomatoes or small cherry tomatoes.
4 inches of Lemon grass. Chop into two 2" sections and remove outer tough layers. Split lengthwise and it falls apart.
15 oz can of whole straw mushrooms, drained.
2 or 3 slices of dried Galanga root. Break it into smaller pieces.
7 oz small can of sliced bamboo shoots.
Thin slice of ginger, peeled and pounded.
5 fresh lime leaves.
Juice from one large lime.
Start with Coconut milk and water with bouillion cube or broth and heat to a boil. It won't burn like real milk. Add soup base and curry and blend in. Add chicken and boil for 2 minutes then turn down. Add everything else but lime juice and simmer for 10 minutes. Add lime juice and stir through. It is done when the tomatoes 'pop'.
Use as you would any chicken soup. But this is the stuff for colds, flu, sniffles or just a pick me up. The curry is very hot and be careful adding just a little at first. Add more if you don't think it has enough zip.