Small Thai chilies are very hot. While the chilies do add taste to the soup, the number of chilies added should be determined by your tolerance for spicey foods. The Siamese ginger, lemon grass, and lime leaves are not meant to be eaten. Eating the chilies is optional. If you have access to a Thai or Chinese grocery, you can buy an inexpensive steamboat or Mongolian hot pot to serve the soup. If not, use a soup tureen. Either way, serve with Asian-style porcelain soup spoons. They stay cool.
|
Step 1: Leave the ginger unpeeled and slice into 8 large pieces. Remove the tough outer leaves of the lemon grass, trim to about 12 inches, and angle-cut into 2 inch pieces. If using Kaffir lime leaves, tear each leaf in half. Add ginger, lemon grass, lime leaves, and chicken broth into a soup pot. Slowly, bring to a boil over medium-high heat. Boil for about 1 minute. Step 2: Stir in coconut milk and return to a boil. Stir in chicken and return to a boil. Step 3: Add the chili-tamarind paste, lemon juice, sugar, and fish sauce. Stir until the chili-tamarind paste and sugar are dissolved and blended. Add the mushrooms and simmer until tender, about 1 minute. Step 4: Float the chilies on the top and turn off the heat. Ladle the soup into a steamboad, soup tureen, or individual serving bowls. |
Ingredients:
|