Nov 27 2010
Thursday Dinner: Thai Chicken Soup
The soup turned out okay, not great. I added bamboo shoots and water chestnuts. In retrospect, I should have chopped up the bamboo shoots for easier eating, and added snow peas for some green. Glass noodles would have been a good addition, too.
If I make it again, I’ll mince up the garlic and ginger, or use some of that lemongrass paste you can get in a tube. It was annoying to dig it out while eating. I’d also add more chili paste, or possibly red curry paste. Though we added more lime juice when it was in the bowls, it kind of needed something, we’re not sure what. Oh, well – it was good to try something new.
Thai Chicken Soup
1 can (14 oz) coconut milk
1 can (14 oz) chicken broth
6 quarter-sized slices of fresh ginger
1 stalk lemongrass, cut in 1 inch pieces
1 pound boneless, skinless breast, cut into 1 inch chunks
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup each fresh basil and cilantro, julienned
In medium saucepan, combine coconut milk, broth, ginger, and lemongrass, and bring to a boil. Add chicken, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, about 10 minutes. Serve garnished with basil and cilantro.
After I made the soup, I decided to go for a walk beside the ocean. The coast here is rough and rocky:
so more often than not you’re likely to be walking along those dangerous cliffs than on a sandy beach. These particular cliffs are not far from the Hooterville post office.
It was a clear, sunny day, though the temperature was only about 45 degrees (up from the morning’s 27). Here it seems that in the winter, clear = cold and rainy/cloudy = warmer. I guess the clouds act as insulation. But on Thursday, there wasn’t a cloud in the sky:
Well, maybe one.