Thai Coconut-curry Chicken Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy, Seafood, Eggs | Thai | 1 | Servings | |
INGREDIENTS
| 3 | Cloves garlic, thinly sliced | |
| 3 | Serrano chili peppers | |
| stemmed and thinly sliced | ||
| 2 | t | Ea. ground coriander and |
| turmeric | ||
| 1 | t | Ea. ground caraway seeds |
| anise and white | ||
| peppercorns | ||
| 1/2 | t | Ground cloves |
| 2 | T | Peanut oil |
| 10 | c | Light Chicken Stock |
| 2 | 14-oz unsweetened coconut | |
| milk | ||
| Grated zest from 2 limes | ||
| 2 | T | Fish sauce, nuoc cham |
| 1 | lb | Thai or Japanese eggplants |
| cut into 1-inch chunks | ||
| 3 | c | Coarsely chopped white |
| chicken meat uncooked | ||
| 1 | T | Sugar |
| 1/2 | c | Each coarsely chopped fresh |
| cilantro and basil |
INSTRUCTIONS
This soup has a rather long list of ingredients, but the preparation is actually simple and straightforward, and amply rewarding. 1.In a heavy-bottomed, 6-quart saucepan, saute the garlic, chilies, and spices in the peanut oil over moderate heat for 10 minutes, stir-ring frequently. 2.Add the chicken stock, coconut milk, lime zest, and fish sauce. Bring to a boil over high heat and cook for 10 minutes, stirring occasionally. 3.Add the eggplant, chicken, and sugar, reduce the heat to moderately low, and simmer for 12 to 15 minutes or until the eggplant is tender and the chicken is just cooked through. 4.Garnish portions with cilantro and basil before serving. 5.Makes about 12 cups. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 05, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2246
Calories From Fat: 385
Total Fat: 43.5g
Cholesterol: 293.6mg
Sodium: 274mg
Potassium: 1360.9mg
Carbohydrates: 303.7g
Fiber: 10.9g
Sugar: 14.5g
Protein: 146.7g