Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon red curry paste
- 4 cups chicken or vegetable broth
- 1 can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped mushrooms
- 1 cup cooked shredded chicken
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
2. Add the red curry paste and stir for 1 minute until combined.
3. Pour in the chicken or vegetable broth, coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine.
4. Add the chopped red bell pepper, carrots, celery, and mushrooms. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Return the soup to the pot and add the cooked shredded chicken, lime juice, and chopped cilantro. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 18g
Protein: 14g
Sodium: 950mg
Substitutions for ingredients:
- Red curry paste can be substituted with yellow or green curry paste.
- Chicken can be substituted with tofu or shrimp.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add a can of drained and rinsed chickpeas for extra protein.
- Use different vegetables such as sweet potato, zucchini, or bok choy.
- Add a tablespoon of peanut butter for a creamy texture and nutty flavor.
Tips and tricks:
- To make the soup spicier, add more red curry paste or a chopped chili pepper.
- If the soup is too thick, add more broth or water to thin it out.
- Garnish with chopped peanuts, sliced green onions, or a drizzle of sriracha sauce.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped cilantro and a lime wedge on the side.
Garnishes:
Chopped peanuts, sliced green onions, sriracha sauce, lime wedges.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed rice, crusty bread, green salad.
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or a dollop of sour cream to cool it down.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the chicken thoroughly and store the soup in the refrigerator within 2 hours of cooking.
Food history:
Firecracker soup is a popular Thai dish that is known for its spicy and flavorful broth. It is typically made with a combination of red curry paste, coconut milk, and a variety of vegetables and proteins.
Flavor profiles:
Spicy, savory, creamy, and slightly sweet.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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