Serving
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Chicken Coconut Noodle Soup
Thai

Serves
Effort:
Sched:
DoAhead:  
4 soup  
**
55 min  
Prep
Easy to make, this soup has a light flavor and a thick smooth consistency. It can serve as either a soup course or as a light main dish.



4
8
2
5/8
3
2
6
4
2
14
3
2
----
oz
oz

in
cl
T
oz

T
oz
c
T
---
Rice Noodles (1)  
Chicken meat (3)
Lemon Grass
Galangal (2)
Garlic
Cilantro Root (4)
Shallots
Thai Chilis (5)
Lime Juice
Coconut Milk
Stock
Fish Sauce (5)
-- Garnish
Cilantro leaves
Prep   -   (25 min)
  1. Put RICE STICKS in a heatproof bowl. If they are straight, break them in half. Boil plenty of water and pour it over the rice sticks. Let them soak about 20 minutes. Drain. If they were a bundle, set the lump on your cutting board and make a few cuts across it so they are of manageable length.
  2. Cut CHICKEN into strips about 1/8 inch thick, 1/2 inch wide and 1 inch long.
  3. Pull tough outer leaves from LEMON GRASS and cut off the hard root end. Cut the bottom 6 inches of each into two 3 inch lengths. Crush one end of each piece with your kitchen mallet, leaving the other end to hold the brush together.
  4. Slice GALANGAL thin.
  5. Crush GARLIC and chop fine. Chop CILANTRO ROOT fine, chop SHALLOTS fine. Mix all and pound to a paste in a large mortar or run in a mini-prep food processor as fine as you can get it.
  6. Cap CHILIS and split into shreds.
  7. Squeeze LIME JUICE.
  8. Separate CILANTRO LEAVES from the stems for garnish.
Run   -   (30 min)
  1. To a Saucepan add Coconut Milk, Stock, Lemon Grass, Galangal and Shallot mix. Bring up to a boil uncovered (coconut milk foams over even worse than cow milk), cover and simmer 10 minutes to blend flavors.
  2. Stir in Chicken and simmer another 8 to 10 minutes.
  3. Fish out Lemon Grass and Galangal.
  4. Stir in Rice Sticks, Fish Sauce and Chilis. Take off heat and stir in Lime Juice.
  5. Serve hot.
NOTES:
  1. Rice Stick:   These noodles should be about 1/8 inch thick, or you can use Rice Vermicelli (thiner). Do not confuse Rice Noodles with Bean Starch nookles. They look similar dry but cook totally differently. For details see our Rice Noodles page.
  2. Chicken:   Weight is for skinless, boneless. I use thigh meat which has much more flavor than the dry cardboard breast meat we get around here.
  3. Galangal:   If you can't get this, use 3 T finely chopped Ginger Root (process with the Shallots). Different flavor, but reasonable. For details see our Galangal page.
  4. Cilantro Root:   This is very difficult to find even here in Los Angeles. We usually have to resort to using Cilantro Stems (no leaves). Increase the amount by half as stems are bulkier (measure is after chopping fine).
  5. Thai Chilis:   This amount makes a fairly mild soup - feel free to use more. If you don't have Thai chilis, fresh Arobols (red or green) are a good substitute, or one small Serrano.
  6. Fish Sauce:   An essential Southeast Asian ingredient. For details see our Fish Sauce - Introduction page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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