Tuesday, November 27, 2007

Thai Chicken Mushroom Soup

The chicken stock is still going.

I rarely stick to recipes, but this time I followed a Cook's Illustrated recipe fairly closely. The first step was to simmer some stock and coconut milk with lemongrass and coriander. Whew. The broth it produced was amazing. Once it took on the chicken and mushroom flavor and had some help from lime and red curry, it was even better. My favorite thing about this soup is that it is even better than the version I've loved at Thai restaurants. It was less sweet, since I omitted the sugar, and it had a deeper flavor. I attribute this, of course, to the stock.

Stumble Upon Toolbar