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)

Ingredients:
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),



Preparation:
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.

Fried Zucchini with Lemon Grass and Mint

I am discovering culinary applications of lemon grass. I bought a big bunch of it and tried different recipes calling for its use. This tropical grass has a lemony, aromatic flavour that can enrich any dish from meats and vegetables to sauces and soups.

Not the entire lemon grass is usable. Only the tender white inside of the stalk is edible. The grassy leaves should be discarded.

This recipe for fried zucchini with lemon grass and mint comes again from my favorite Met Home. I have prepared this dish and served with wasabi steaks, as both come from the Asian culinary tradition. Zucchini itself is a wonderful and very versatile vegetable. Because of its delicate taste it always gains when spices and herbs are used.

Fried Zucchini with Lemon Grass and Mint
Serves four

Ingredients:
4 medium zucchini (about 1 and 1/2 lb)
1 stalk fresh lemon grass,
4 tbsp fresh mint, chopped,
1 tsp olive oil,
1 tsp sugar,
1 tsp sesame oil,
1 tsp rice bran or any vegetable oil,
1 tbsp lemon juice.

Preparation:
1. Trim ends of zucchini and cut into half inch slices.
2. Cut about 2 inches from the bottom of lemon grass and top. Peel away outer leaves and extract the white tender core. Chop it finely.
3. Combine lemon grass with mint, olive oil, sugar and pound them into paste.
4. In a large deep nonstick pan heat sesame oil with bran rice oil until very hot.Add zucchini,lower heat and fry about 10 minutes until zucchini turns gold.
5. Add lemon grass-mint paste to the pan and stir until zucchini are coated with herbs. Saute for about one minute. Add lemon juice, stir, and serve with meats.