Saturday, February 7, 2015

Lemon Grass and Chicken Thai Soup

In the past couple of months I have been exploring the secrets of Thai cuisine. One of my friends from our yoga class is Thai. Sometimes we talk about food before classes so I asked her if she was willing to teach me a couple of Thai dishes. She said she was not a pro or chef but would be happy to teach me home made Thai food that she learned from her mother and grandmother. That was exactly what I dreamed of.

My friend turned out to be a great, very meticulous teacher. During our three meetings she taught me several basic Thai dishes that became already my family's favorites. I have learned that Thai cuisine is easy, simple, and very fresh. Even coconut milk curries are light, and the vegetables used in them still crispy. And you can have the most delicious dish with just three ingredients.

Last Thursday, she showed me how to make one of classic Thai soups--lemon grass and chicken soup. In no more than ten minutes a bowl of light and fragrant soup was on the table.

Lemon Grass and Chicken Soup
(Serves four)

1 organic, chicken breast fillet, thinly sliced,
2-3 heaping tbsp. of Tom Yum paste (available at Asian food stores),
8 white mushrooms, washed and sliced,
4 sweet lime leaves,
1 stalk lemon grass,
3 branches of fresh coriander (leaves only),

1. In a medium pot bring to boil 6 cups of water.
2. Cut out green parts from lemon grass and cut the white parts into diagonal slices. Add them to the boiling water.
3. Add tom yum paste and teared lime leaves. Let it all cook for about 3 minutes to release the flavors.
4. Add sliced chicken breast and cook for about 2 minutes (if you cook it for too long the breasts become hard)
5. Finally, add sliced mushrooms. Let them cook for one more minute and turn off the the heat.
6. Add cilantro leaves and serve the soup hot.

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