Monday, November 22, 2010

Comfort Food - Thai Style

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One of the only complaints we have about the area we live in (Eastern Shore, MD) is that we have yet to find a Thai restaurant nearby! The closest one is in Rehoboth Beach, DE - at least an hour away, which is not so convenient, plus as it is on their version of a "boardwalk" we suspect it might only be open seasonally. We've found amazing sushi, great Mexican food, impressive Italian food, substantial Indian fare and even a restaurant that serves alligator nearby, yet sadly no Thai food.

So I decided to give this recipe a try. I was hesitant, I've never tried making Thai at home and am somewhat wary of sauces and pastes I've never used before. But hey, cooking is all about learning and experimentation, right? So I gave it a whirl and made some seriously tasty soup! It was a big hit and as a bonus I think I can veganize it pretty easily for my friends who eat vegan and gluten-free...double score!

Thai Chicken Soup

- 1 tbsp. vegetable oil
- 1 onion (thinly sliced)
- 2 cloves of garlic (minced)
- 2 tbsp. green curry paste (you can use more if you like a heavier spice effect)
- 6 cups low sodium chicken broth
- 15 oz. coconut milk
- 1 tbsp. fish sauce
- 2 bell peppers (I used orange and yellow) thinly sliced
- 2 oz. thin rice noodles
- 1 lb. chicken tenders or 2 small chicken breasts, thinly sliced crosswise
- juice of one lime
- 1 cup roughly chopped fresh cilantro


Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally until they soften and are lightly browned - roughly 8 minutes. Then add the garlic and curry paste, cooking about 2 minutes until the onions are completely coated in the paste.

2. Next add the chicken broth, coconut milk and fish sauce - cover and bring to a boil. Once it is boiling, reduce the heat down to medium and add the bell peppers and rice noodles. Simmer uncovered until the noodles are al dente (about 3 minutes).

3. Add the chicken and simmer until it is just cooked through - about 4 minutes, but make sure the chicken has no pink on it, cooking time can vary depending on the thickness of the pieces of meat. Stir in the fresh lime juice and cilantro, then serve!

For my awesome vegan friends, here are my thoughts on veganizing this dish:

chicken broth = veggie broth
chicken = small cubes of tofu
fish sauce = low sodium soy sauce

If you try it out (either way!) let me know how you like it!

1 comment:

  1. That does look tasty! I will have to give it a try with your substitutions. I love Thai flavors too. Yum!