Recipe by clownes
I LOVE Thai food!!! Our family eats a lot of foods from around the world and this one is a favorite. This is one soup I could eat every day. In fact, it was one of the only things that I could eat in my 2nd trimester of pregnancy.
- 3 cups chicken stock
- 1 stalk lemongrass, fresh
- 2 -3 kaffir lime leaves
- 2 tablespoons thai roasted chili paste (Nam Prik Pao)
- 6 thai green bird's eye chilies (or Serrano chillies)
- 4 tablespoons fish sauce
- 4 tablespoons coriander leaves (cilantro)
- 1 medium lime, juice of
- 1 medium onion (sliced)
- 1 teaspoon white sugar
- 1 cup boneless cooked chicken breasts (chopped if using chicken) or 1 cup raw prawns (chopped if using chicken)
- 1 (8 ounce) can straw mushrooms (or regular button mushrooms)
- 3 tablespoons green onions, sliced thin
- 1 piece peeled fresh gingerroot
Directions See How It's Made
- Using only the white part of the lemongrass (discard the rest), pound to release the flavor and cut into 2 inch segments.
- Put lemongrass, fish sauce, ginger root and stock into a pot and bring to a simmer. Cover and simmer for another 15 minutes.
- Uncover the pot and add the Kaffir lime leaves, chilies, onion, sugar and chicken pieces (if using prawns, add during last two minutes of cooking).
- Simmer for 2-3 minutes, then add Nam Prik Pao and mushrooms. Simmer for yet another 2 minutes. Now add the green onions and let it simmer for 30 seconds.
- Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness. If required, adjust with more fish sauce (salt) and lemon juice (sour).
- If you can't find Kaffir Lime leaves, lime zest is the closest thing (use 1-2 tsp).