Sunday, 15 February 2015

Thai Two Spice Soup

 Serves 4
Thai cuisine lays emphasis on lightly prepared dishes with strong aromas where the 3-5 elements -SWEET , SOUR , SALTY , SPICY and occasionally BITTER come to play to produce magic in the wok .Adapt the balance of these 5 elements to suit your taste buds , but just remember in this cuisine less is more , so keep your recipes/ingredients simple for the best results.
2 Liters Water.
2-3 Chicken Breasts.
1 Onion Chopped.
3 Stalks Lemon Grass - Bruised & Coarsely Chopped.
3" Galangal Crushed .
1-2 Thai Chilies.
3-4 Kaffir Lime Leaves
Simmer the above covered on low heat for about an hour.Strain and reserve the stock, retain chicken , discard the rest.This is your beautifully flavored stock.Chop the boiled chicken in medium sized pieces and set aside.
10-Mushrooms - Sliced.
Fresh Bamboo Shoot - Soak in water and rinse out a few times as here we get it heavily salted , probably to preserve.
5-6 Baby Corn - Sliced
Diced Chicken - Used to make the stock.
2 Tablespoons Green Curry Paste ( It's very mild ).
1 Tablespoon Red Chili Paste -Made from 2 Thai Red Chilies - You can avoid this if you prefer a milder spiced soup - I like the kick and the balance with green curry.
1 Tablespoon Palm Sugar.
Light Soy Sauce / Salt to taste
60 Ml Lemon Juice.
500 Ml Coconut Milk
Basil Leaves.

Heat oil in a wok , saute green curry paste along with the red chili paste for 20-30 seconds , now add all the vegetables and chicken pieces. Saute another minute or so , add stock and bring to a boil.Tip in all other ingredients , simmer 4-5 minutes.Take off , and adjust flavors.Make a good balance between sour and spicy with an almost unnoticeable touch of sweet.

Sikandalous Cuisine

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