Thai Chicken Soup

Name: Thai Chicken Soup
Ingredients: as needed Mushrooms (including stems); as needed Thai chilies; as needed Vegetable oil; as needed Chicken; to taste Kosher salt; to taste Pepper; 1 stalk Lemongrass; as needed Ginger; as needed Shallots; as needed Scallions (green onions); 1 boat/amount as desired Red curry paste; as needed Shiitake mushrooms; as needed Chicken stock; as needed Water sauce (or similar base); 1 piece/amount as desired Star anise; as needed Coconut milk; as needed Carrots; as needed Lime juice; as needed Basil; as needed Cilantro

20 ingredients · 15 steps · from Chef Kendra Nguyen

Ingredients

as needed Mushrooms (including stems)
as needed Thai chilies
as needed Vegetable oil
as needed Chicken
to taste Kosher salt
to taste Pepper
1 stalk Lemongrass
as needed Ginger
as needed Shallots
as needed Scallions (green onions)
1 boat/amount as desired Red curry paste
as needed Shiitake mushrooms
as needed Chicken stock
as needed Water sauce (or similar base)
1 piece/amount as desired Star anise
as needed Coconut milk
as needed Carrots
as needed Lime juice
as needed Basil
as needed Cilantro

Watch the original video

Steps

Slice the mushrooms, including the stems.
Remove the tips and stems from the Thai chilies and make them small.
Heat vegetable oil in a pan over medium-low heat.
Season chicken with kosher salt on both sides and pepper. Brown the chicken by cooking it skin side down.
Slice lemongrass into small pieces, then chop the ginger finely.
Cut the shallots into small pieces.
Turn the browned chicken over to cook the other side.
Remove the cooked chicken from the pan and set aside.
Add the lemongrass, shallots, and ginger to the pan. Cook and stir for about one minute until fond forms on the bottom of the pan.
Toss in the Thai chilies and red curry paste. Stir and cook for a few minutes.
Add shiitake mushrooms (do not season with salt) and continue cooking and stirring for three to four minutes.
Transfer all ingredients from the pan into the slow cooker.
Pour chicken stock, water sauce, star anise, and the cooked chicken into the slow cooker.
Take the top off the slow cooker and pour in coconut milk.
Add carrots, lime juice, scallions, basil, and cilantro. Stir everything together.

Recipe extracted by Foodle from “How to Make Thai Chicken Soup | Slow Cooker Recipe!” by Chef Kendra Nguyen. Quantities follow the video and may be approximate — watch the original for technique.