This will go nicely with a few other recipes that are Thai. This is a delicate soup that has a wonderful blend of exotic flavors. I love this soup and could probably have it 2 - 3 times a week and never tire of it. It has a lot of ingredients but is easy to make. It serves 4 but if you are single, just portion and freeze for future meals.

Ingredients:

1 - tsp. of oil
2 - Red chilies, finely - medium chopped
2 - Garlic cloves, mashed and chopped
1 - Large leek, finely sliced
2 & 1/2 - cups of chicken stock
2 - Cups of coconut milk
2 - lbs. of chicken thighs and or breast
2 - tbsp. of Thai fish sauce
1 - Stalk of lemongrass (quartered)
1 - Inch square fresh ginger root
1 - tsp. of sugar
1 - tsp. lime juice
3/4 - cup of peas (frozen & thawed)
3 - tbsp. of fresh chopped cilantro

Wow, that is a lot of ingredients but believe me it is well worth it. OK let's get to the preparation part of the recipe:

Put oil in a large sauce pan and medium heat, when hot put garlic and chilies and cook about 2 minutes. Add leeks and cook 2 minutes longer. Add chicken stock and coconut milk and bring to a boil (over med-high heat).

Lower the heat and add chicken (small bite-sized pieces), fish sauce, sugar, lemmongrass and ginger. Cover sauce pan and simmer for 15 minutes and stir occasionally.

Test the chicken to make sure it is tender, then add peas and lime juice and cook for 5 minutes longer. Just before serving remove lemongrass and add cilantro as a garnish.

When you taste this soup do it slowly and try to identify each ingredient. It will blow your mind how complex the flavor really is. Enjoy!

F. Allen Putt
July 17, 2008

Source: http://www.successfulcookingfroma-z.com

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