Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- 1 pound chicken breast, sliced
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger to the pot and sauté until the onion is translucent.
3. Add the red curry paste to the pot and stir until fragrant.
4. Pour in the chicken broth, coconut milk, fish sauce, and brown sugar. Stir to combine.
5. Bring the soup to a boil and then reduce the heat to a simmer.
6. Add the sliced chicken breast, red bell pepper, and snow peas to the pot. Simmer for 10-15 minutes or until the chicken is cooked through.
7. Stir in the lime juice and chopped cilantro.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Vegetable oil can be substituted with olive oil or coconut oil.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Chicken broth can be substituted with vegetable broth or water.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Chicken breast can be substituted with tofu or shrimp.
- Red bell pepper can be substituted with green bell pepper or yellow bell pepper.
- Snow peas can be substituted with green beans or snap peas.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced mushrooms to the soup.
- Use beef or pork instead of chicken.
- Add a can of drained and rinsed chickpeas to the soup.
- Add a tablespoon of peanut butter to the soup for a nutty flavor.
Tips and tricks:
- To make the soup spicier, add more red curry paste or a chopped chili pepper.
- To make the soup creamier, add more coconut milk.
- To make the soup thicker, add a tablespoon of cornstarch dissolved in water.
- To make the soup more filling, serve it with rice or noodles.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Sliced chili peppers
- Lime wedges
Pairings:
- Jasmine rice
- Naan bread
- Steamed vegetables
Suggested side dishes:
- Spring rolls
- Dumplings
- Fried rice
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or chicken broth to tone down the heat.
- If the soup is too thin, add a tablespoon of cornstarch dissolved in water to thicken it up.
- If the soup is too thick, add more chicken broth or coconut milk to thin it out.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Rakwon Coconut Soup is a traditional Thai soup that is known for its creamy and spicy flavors. It is often served as a main course and is popular in Thai restaurants around the world.
Flavor profiles:
- Creamy
- Spicy
- Savory
- Tangy
Serving suggestions:
Serve the soup hot as a main course for lunch or dinner.
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Region: Korean