Soup

Thai Chicken Soup - Cooks Illustrated is for Soup.

Thai Chicken Soup - Cooks Illustrated takes 10 minutes to prepare.

Thai Chicken Soup - Cooks Illustrated takes 12 minutes to cook.

Thai Chicken Soup - Cooks Illustrated makes 8 servings.

The ingredients for Thai Chicken Soup - Cooks Illustrated are:

1tbsp vegetable oil
3stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots , chopped
8sprigs fresh cilantro leaves , chopped coarse
3tablespoons fish sauce
4cups low-sodium chicken broth
2 (14-ounce) cans light coconut milk , well-shaken
1tablespoon sugar
1/2pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below)
3tablespoons fresh lime juice from 2 to 3 limes
2teaspoons red curry paste (Thai)

Here is how you make Thai Chicken Soup - Cooks Illustrated:

Published January 1, 2007. Why this recipe works:For an authentic tasting Thai coconut soup recipe made with readily available ingredients, we developed an acceptably rich base by using equal parts chicken broth and coconut. Our "magic bullet" substitution: jarred red curry paste, which incl...(more)6-8 as an appetizer, 4 as a main courseIf you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don't be tempted to use jarred or dried lemon grass-their flavor is characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.Ingredients 1teaspoon vegetable oil 3stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise 3 large shallots , chopped 8sprigs fresh cilantro leaves , chopped coarse 3tablespoons fish sauce 4cups low-sodium chicken broth 2 (14-ounce) cans coconut milk , well-shaken 1tablespoon sugar 1/2pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices 1pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below) 3tablespoons fresh lime juice from 2 to 3 limes 2teaspoons red curry paste (Thai) Garnish 1/2cup fresh cilantro leaves 2 serrano chiles , sliced thin 2 scallions , sliced thin on bias 1 lime , cut into wedgesInstructions 1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan. 2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat. 3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.Serving Size: Makes 8, 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user ECHUCK.

The nutritional information for Thai Chicken Soup - Cooks Illustrated is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 133.7

• Total Fat: 7.5 g
• Cholesterol: 12.9 mg
• Sodium: 858.1 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 1.8 g
• Protein: 7.8 g

Thai Chicken Soup - Cooks Illustrated is Asian cuisine.