Thai Coconut Corn And Chicken Soup Food

THAI CHICKEN AND CORN SOUP

Steps:

• Heat a large stock pot and add sesame oil.
• Add chilli, ginger and shallots.
• Cook, stirring for 1-2 minutes.
• Add stock and creamed corn then bring to boil.
• Lower the heat, then mix cornflour and 4 tablespoons of water and add to soup along with coriander. Stir until soup thickens.
• Simmer for 1 minute.
• While simmering beat the egg whites and water with a fork, and add to soup in thin stream, stirring constantly.
• Add chicken and ham, gently reheat and season to taste.
• Simmer for 5 minutes, stirring occasionally, serve.

THAI COCONUT, CORN AND CHICKEN SOUP

Steps:

• Heat half of the oil in a large pan, add the chicken pieces and sauté on both sides.
• Add a little chicken stock, cover, and cook for 10 to 15 minutes over medium heat, or until soft.
• Remove from pan and set aside on a chopping board.
• In the same pan, add the remaining oil and add the garlic, leeks, lemongrass and ginger.
• Sauté for two minutes while stirring frequently.
• Add the stock and coconut milk and bring to boil.
• Add the chicken, lime and brown sugar and stir.
• Beat the eggs with a little water.
• Whisk in the soup just before serving.
• Season with salt an pepper to taste.
• Garnish with chillies and fresh coriander.

THAI CHICKEN AND COCONUT MILK SOUP

Steps:

• Place the chicken stock in a heavy-bottomed pot over high heat. Add the lime peel, lemon peel, ginger root, green chiles, and the cilantro stems and roots. Bring to a boil, turn down to a simmer and cook until reduced to 3 cups. Press occasionally on the solids with a wooden spoon to release flavor. Working with a sharp knife, cut the chicken breasts into broad slices, as thin as possible. Salt lightly, and reserve in refrigerator. When broth is reduced, strain into a measuring cup. Press on the solids in the strainer with a wooden spoon. Place the coconut milk in the soup pot over medium heat. Slowly stir in the reduced broth. Warm rapidly but do not allow to boil (otherwise the coconut milk will separate). When the soup is just below the boiling point, add the chicken slices. Remove from heat after 30 seconds (or when the chicken is just cooked through). Just before serving, mix together the lime juice and sugar in a small bowl. Blend in the fish sauce. Pour mixture into hot soup, season to taste and garnish soup with a little bit of chopped scallion and cilantro leaves. Yield: 6 first-course servings.
• Optional step: If your soup has curdled a bit, or if you'd like a fluffier texture in the soup, before you add the chicken, place the soup in a blender at high speed for 30 seconds. Then return to pot, add chicken and proceed as before. As an appetizer: Looks lovely served individually in six wide, shallow soup bowls. Great starter for many kinds of meals, not just Thai. As a main course: By doubling the amount of chicken and keeping the same amount of liquid, you convert this soup practically into a stew. The six wide, shallow bowls still work well; place a half-cup of steamed white rice to one side in each bowl, then divide the soup/stew among the bowls. Serve a tomato salad on the side that has been dressed with lime juice, sugar, fish sauce, and topped with chopped peanuts and minced cilantro. If you can get the Thai ingredients: for the lime and lemon peel, substitute 3/8 cup Keffir lime leaves, 2 lemon grass stalks chopped, 3 thick slices dried galanga root.

THAI SWEET CORN SOUP

Steps:

• Take the vegetable stock in a pan.
• Add lime leaves, lemon grass and ginger.
• Bring to a boil and let it boil for 5-7 minutes.
• Chop spring onion into thin slices.
• Chop spring onion greens finely.
• Slice mushrooms and carrots thinly.
• Heat a little oil in a pan.
• Add sliced onions and saute for 30 seconds.
• Add carrots, mushrooms and saute for 2-3 minutes on high heat.
• Strain the stock and pour it over the sauteed vegetables.
• Add sweet corn and boil for 2-3 minutes.
• Add salt to taste and green chilli paste.
• Add spring onion greens and corriander leaves.
• Add a little lemon juice for sourness and serve hot.

THAI COCONUT MILK AND CHICKEN SOUP

Steps:

• Place chicken, chicken stock, galanga, and lemon grass in a large saucepan and bring to a boil.
• Reduce heat to low and simmer until chicken is cooked through.
• Add coconut milk and continue cooking on low until soup comes back to a simmer.
• Just before serving stir in fish sauce and lime juice.
• Pour into soup bowls and sprinkle top with scallions and cilantro.