Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 4 cups of chicken or vegetable broth
- 1 stalk of lemongrass, bruised
- 2 kaffir lime leaves
- 1 red chili pepper, sliced
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- 1 cup of mushrooms, sliced
- 1 cup of cooked chicken, shredded
- 1/4 cup of cilantro, chopped
Special equipment needed:
- Large pot
- Cheesecloth
Step-by-step instructions:
1. In a large pot, combine the coconut milk, chicken or vegetable broth, lemongrass, kaffir lime leaves, and red chili pepper. Bring to a boil over medium-high heat.
2. Reduce the heat to low and let the mixture simmer for 20 minutes.
3. Remove the lemongrass and kaffir lime leaves from the pot using a slotted spoon.
4. Add the fish sauce, soy sauce, brown sugar, and lime juice to the pot. Stir well.
5. Add the mushrooms and cooked chicken to the pot. Let the mixture simmer for 5-10 minutes, or until the mushrooms are tender.
6. Remove the pot from the heat and let it cool slightly.
7. Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour the consommé through the strainer, discarding the solids.
8. Ladle the consommé into bowls and garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 220
Fat: 15g
Carbohydrates: 10g
Protein: 15g
Sodium: 900mg
Substitutions for ingredients:
- Lemongrass: Use 1 tablespoon of lemongrass paste or 1 teaspoon of grated lemon zest instead.
- Kaffir lime leaves: Use 1 tablespoon of lime zest instead.
- Red chili pepper: Use 1/2 teaspoon of red pepper flakes instead.
- Fish sauce: Use soy sauce instead.
- Soy sauce: Use tamari sauce instead.
- Brown sugar: Use honey or maple syrup instead.
- Mushrooms: Use any type of mushroom you prefer.
- Cooked chicken: Use cooked shrimp or tofu instead.
Variations:
- Add 1 cup of cooked rice noodles to the consommé for a heartier meal.
- Use beef broth instead of chicken or vegetable broth for a richer flavor.
- Add 1 tablespoon of red curry paste for extra spiciness.
- Use coconut cream instead of coconut milk for a creamier texture.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife before adding it to the pot. This will release its flavor.
- Use a slotted spoon to remove the lemongrass and kaffir lime leaves from the pot to avoid any small pieces getting into the consommé.
- Taste the consommé before serving and adjust the seasoning as needed.
Storage instructions:
Store any leftover consommé in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the consommé in a pot over medium heat until heated through.
Presentation ideas:
Serve the consommé in bowls with a sprig of cilantro on top.
Garnishes:
Chopped cilantro, sliced red chili pepper, lime wedges.
Pairings:
Serve the consommé with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, steamed rice, Thai-style salad.
Troubleshooting advice:
- If the consommé is too spicy, add more coconut milk or chicken broth to balance the flavors.
- If the consommé is too salty, add more lime juice or brown sugar to balance the flavors.
Food safety advice:
Make sure to cook the chicken or shrimp to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Consommé is a clear soup that originated in France in the 18th century. It is traditionally made by simmering meat, vegetables, and herbs in water for several hours, then straining the liquid to remove any solids.
Flavor profiles:
This Spicy Thai Coconut Consommé has a rich, creamy, and slightly spicy flavor with hints of lemongrass, kaffir lime, and cilantro.
Serving suggestions:
Serve the consommé as a starter or light meal.
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Region: Thai