Does anyone know the recipe to LaBou Spicy Thai Chicken soup?

[Kristi]

I know that it has chicken, rice, mushrooms, and cilantro in it and it is somewhat reddish in color. i have no clue about any of the other ingredients. Please help I'm pregnant and craving it and want to make a big pot all for myself!!!!

[icybicycle]

Spicy Thai Chicken and Coconut Soup

1 1/2 tablespoons chile oil
1 each red onion diced
2 each lemongrass stalks , thinly
1/2 each sweet red bell pepper julienne
1/2 each sweet yellow bell peppers julienne
3 each habanero chiles stems removed, finely, chopped
1 each jalapeno pepper stem removed finely, chopped
4 each chilies Thai, stems removed, finely chopped
2 each serrano chiles stems removed,
1 each green chili peppers poblano, stem removed, finely chopped
1 each green chili peppers new mexican, stem removed, finely chopped
2 tablespoons ginger freshly grated
1/2 each garlic head
1/4 pound mushrooms, shitake thinly sliced
1/4 pound mushrooms crimini, thinly sliced
2 1/2 cups coconut milk
2 1/2 cups chicken broth
1 1/2 pounds chicken boneless skinless, breast, julienned, 1/2 inch strips
2 teaspoons rice wine vinegar
1 cup corn, canned, whole kernels or baby corn sliced
1/2 each cilantro bunch, fresh stems removed,
1/2 each lemon juice and zest
1 x salt to taste

Directions
Heat a large soup pot, add the oil.

Add the onions, lemongrass, and all the peppers and chiles and sauté until soft, stirring frequently.

Add the ginger, garlic and mushrooms, reduce the heat and continue to sauté for 10 minutes.

Turn the heat to very low and stir in the coconut milk, stock and chicken.

Heat very slowly, but do not allow the soup to boil! Simmer until the chicken is just tender.

Add the remaining ingredients, garnish with a couple of Thai Chiles, if desired, and serve.

[Gwynny]

Maybe this will help?



16 ounces Chicken stock; or broth
2 medium kaffir lime leaves; rolled to release the flavour
1 ounce lemon grass (citronella); bruised to release flavor
1 tablespoon galangal; kha sliced thinly (Ginger will subsitute)
4 tablespoons fish sauce; or to taste
2 tablespoons lime juice; or to taste
4 ounceschicken breast; cut into bite size
5 ounces coconut milk
8 small Thai Chillies; slightly crushed
1 tablespoon cilantro leaves; for garnish

Directions:

Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce,and lime juice. Stir thoroughly and, bring to a boil. Add the chicken and coconut milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

Note that the number of red chillies is a personal choice. It can be as few as half a chilli per diner to as many as 8-10 per diner but the dish should retain a balance of flavours and not be overwhelmed by the chillies. Personally I would suggest about 8-12 chillies for this recipe.

[Gwynny]

Maybe this will help?



16 ounces Chicken stock; or broth
2 medium kaffir lime leaves; rolled to release the flavour
1 ounce lemon grass (citronella); bruised to release flavor
1 tablespoon galangal; kha sliced thinly (Ginger will subsitute)
4 tablespoons fish sauce; or to taste
2 tablespoons lime juice; or to taste
4 ounceschicken breast; cut into bite size
5 ounces coconut milk
8 small Thai Chillies; slightly crushed
1 tablespoon cilantro leaves; for garnish

Directions:

Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce,and lime juice. Stir thoroughly and, bring to a boil. Add the chicken and coconut milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

Note that the number of red chillies is a personal choice. It can be as few as half a chilli per diner to as many as 8-10 per diner but the dish should retain a balance of flavours and not be overwhelmed by the chillies. Personally I would suggest about 8-12 chillies for this recipe.

[Gwynny]

Maybe this will help?



16 ounces Chicken stock; or broth
2 medium kaffir lime leaves; rolled to release the flavour
1 ounce lemon grass (citronella); bruised to release flavor
1 tablespoon galangal; kha sliced thinly (Ginger will subsitute)
4 tablespoons fish sauce; or to taste
2 tablespoons lime juice; or to taste
4 ounceschicken breast; cut into bite size
5 ounces coconut milk
8 small Thai Chillies; slightly crushed
1 tablespoon cilantro leaves; for garnish

Directions:

Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce,and lime juice. Stir thoroughly and, bring to a boil. Add the chicken and coconut milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

Note that the number of red chillies is a personal choice. It can be as few as half a chilli per diner to as many as 8-10 per diner but the dish should retain a balance of flavours and not be overwhelmed by the chillies. Personally I would suggest about 8-12 chillies for this recipe.