It is generally true that I tend to have difficulty achieving the desired flavors when it comes to Thai cuisine. There is just something that keeps them veiled in culinary mystery to me, just different enough to make the fruits of my labor disappointingly mediocre. Not so, however, with this incredibly tasty and truly easy soup that I made last night.
Having written the print version of Food and Wine magazine out of my life, I am still perusing the emails they send out - and the most recent included a list of fifteen tasty, simple Thai dishes at least two of which I will be trying this week. Best of all, most of the ingredients are easy to get a hold of, even in Moscow (the Co-Op has lemongrass). Start to finish, this easily took only thirty minutes total and the chicken and rice make it a pretty satisfying soup.
Thai Coconut Soup
(serves 4)
1 lb chicken breast cut into thin strips about 2 1/2 inches long
3 tbs Fish sauce
1 1/2 tbs lime juice
1 quart and 3/4 c chicken stock
3 stalks lemongrass, bottom third only, peeled, smashed and cut into 2" pieces (or, the zest of about half a lemon)
1" piece of ginger, peeled and cut into thirds
1/2 c long-grain rice
1 3/4 c unsweetened coconut milk (15 oz can)
2 fresh red chiles seeded and sliced thin, crosswise
3 tbs chopped fresh cilantro
1) In a shallow glass dish combine the chicken with the fish sauce and lime juice and set aside
2) In a large saucepan bring the broth, lemongrass and ginger to a simmer.
3) Add the rice, then continue simmering until nearly done (about a quarter of an hour)
4) Add the coconut milk, return to a simmer, and stir in the chicken with the lime juice and fish sauce.
5) Cook an additional 2 minutes, then stir in the chiles and cilantro.
