Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1 tablespoon red curry paste
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the onion, garlic, ginger, and red bell pepper. Cook for another 5 minutes.
4. Add the coconut milk, chicken broth, fish sauce, brown sugar, lime juice, and red curry paste. Stir well.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the chicken is cooked through.
6. Use an immersion blender to puree the soup until smooth (optional).
7. Add salt and pepper to taste.
8. Serve hot, garnished with cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 12g
Protein: 25g
Sodium: 1,200mg
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Red bell pepper can be substituted with green bell pepper or carrots.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add sliced mushrooms or bamboo shoots for extra flavor.
- Use green curry paste instead of red for a different taste.
- Add rice noodles for a heartier soup.
Tips and Tricks:
- Use full-fat coconut milk for a creamier soup.
- Adjust the amount of red curry paste to your desired level of spiciness.
- To make the soup thicker, add a tablespoon of cornstarch mixed with water.
Storage Instructions:
Store 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 individual bowls and garnish with cilantro.
Garnishes:
Cilantro, lime wedges, sliced red chili peppers
Pairings:
Thai iced tea, jasmine rice
Suggested Side Dishes:
Spring rolls, Thai salad
Troubleshooting Advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
Make sure the chicken is cooked through before serving.
Food History:
Thai chicken soup, also known as Tom Kha Gai, is a popular Thai dish that originated in the central region of Thailand. It is traditionally made with chicken, coconut milk, lemongrass, galangal, kaffir lime leaves, and fish sauce.
Flavor Profiles:
The soup is creamy, spicy, and tangy with a hint of sweetness.
Serving Suggestions:
Serve the soup as a main dish with rice or as an appetizer before a Thai meal.
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Region: Thai