My wife and I LOVE a soup from a local Thai restaurant, so we put together a list of ingredients and made it at home. We’ve made it several times now, refining it along the way, and now it is one of our favorite soups to make. Enjoy~
Serving suggestion: serve with white rice and Singha beer.
- Yields: 4 servings
- Difficulty: Easy
- Total: 30 minutes
- Active: 30 minutes
- 6 tbsp lemon juice. Note: if lemongrass is used, reduce lemon juice by 1 tbsp.
- 3 tsp powdered ginger
- 1/2 tsp black pepper
- 1/2 tsp lemon pepper
- 1 oz. toasted sesame oil
- 2 tsp Huy Fong chili garlic sauce
- 1/2 tsp coriander
- 1/2 tsp curry powder
- 3 medium uncooked chicken breasts, sliced thin
- 22 oz. of chicken broth
- 1 can of coconut milk (14 oz.)
- 1/2 Red bell pepper, chopped long
- 1/2 Green poblano pepper, chopped long
- 1/4 cup chopped white onions
- 2 tbsp olive oil
- Bamboo shutes
- 1 Green onion, chopped thin
- 1/8 cup of diced cilantro
- (Optional) 1/4 cup long chopped lemongrass
- Combine first eight ingredients in a bowl as a marinade and add chicken. Let it sit for at least 20 minutes.
- Combine chicken broth and coconut milk in a medium pot with a lid. Heat on high stirring occasionally while preparing vegetables.
- Add white onions and peppers to a pan with olive oil and sauté over high heat until slightly seared. Reduce heat and add bamboo shoots, then cover pan to steam for 1 minute.
- Add chicken with marinade and the sautéed vegetables to soup base and bring to a boil. Lower heat, cover and simmer for 3 to 4 minutes.
- Check chicken to make sure it’s cooked thoroughly, then remove from heat.
- Ladle into large bowls to serve, adding green onions and cilantro as desired.