Thai Shrimp and Chicken Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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I found this recipe in a Central American magazine called Mucho Gusto, which edition contained a lovely collection of soups. This one, by chef Elsa Cubero sounds really good (and spicy!). I copied the recipe exactly as written, but it sounds a bit heavy on the sirachi sauce - it's very spicy! So you might want to go a little easy on that ingredient - it's easy to add more, but you can't take it back!!! Ingredients:
1 chicken breast |
1/2 small white onion, minced |
1 teaspoon fresh ginger, peeled and grated |
2 tablespoons whole black peppercorns |
2 (13 ounce) cans coconut milk |
3 teaspoons shoyu or 3 teaspoons soy sauce |
3 teaspoons sriracha chili sauce (sirachi ) |
20 medium shrimp, cleaned and deveined |
salt, to taste |
1/2 lime, juice of |
2 sprigs fresh cilantro, leaves removed |
Directions:
1. Cook chicken breast in water to cover. When done, shred the chicken and reserve the broth.
2. In a large pot with a bit of oil, saute garlic and ginger for one minute. Do not let it brown.
3. Add the whole black pepper, coconut milk, shoyu, sirachi, and a cup of the reserved chicken broth. Bring to a boil and simmer for 20 minutes.
4. Carefully strain the hot soup and return to the pan.
5. Add the shredded chicken and the shrimp. Return to a boil and simmer for 10 minutes or until the shrimp turns pink and cooks through. Do not overcook.
6. Adjust salt seasoning and add the lime juice.
7. Ladle into serving bowls and garnish with whole cilantro leaves.
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