Thursday, October 21, 2010

Thai Chicken, Kale Corn Soup

There is a reason that I buy certain items that many people would deem "exotic" simply to have them on hand so that I can whip up certains dishes, just because I'm in the mood.

Thai Curry Paste * Kefir Lime Leaves * Coconut Milk * Fish Sauce

All are essential ingredients for any style Thai soup or curry. For the lime leaves you usually need to visit an Asian grocery store, but the rest you can find in your local grocery store. Thai Kitchen is the brand of coconut milk, curry paste, and fish sauce that I use, and they come in organic versions if you prefer. Of course you can leave out the lime leaves, but it really makes it taste so much more authentic. And the best part is they are freezable so it's worth hunting down a local Asian grocery to find them to stock them in the freezer.

What I love about Thai style soups or curries is they are warming without being too heavy. Maybe it's the coconut milk which seems lighter than stock or the lime and cilantro, which is always such a summery combination. I just can't put my finger on it, but either way, this soup is warming, satisfying and delicious. I guess that's all you need to know!

Thai Chicken, Kale Corn Soup

1 cup chicken, cooked, shredded
1 cup corn (frozen)
1 can coconut milk (15 oz)
15 oz water
2 tablespoons vegetable oil (sunflower, safflower, peanut)
1 onion, cut in slivers
1 hot chili, cut in slivers
1 tablespoon red thai chili paste
1 teaspoon fish sauce
1/2 yellow pepper, diced
1/2 red pepper, diced
1 cup kale, shredded
2 green onions, sliced
1 tablespoons cilantro, minced (optional)
lime wedges (optional)

In large sauce pan heat vegetable oil over high heat for 1 minute; add curry paste and mash in the oil, stirring continuously for 2-3 minutes until fragrant. Add onion and hot chili and saute for 2-3 minutes until softened. Add coconut milk, water, lime leaves and fish sauce and bring to boil. Reduce to simmer and add corn, chicken and bell peppers and cook another 3 minutes. Stir in kale and cook 1 minute and garnish with green onions, cilantro, and a squeeze of lime if desired.


Recipes currently inspiring me:

Sun Dried Tomato Hummus with Olives at Lisa's Vegetarian Kitchen
Easy Fall Pear Cake at Stacey Snacks
Oyster and Rice Soup at La Fuji Mama


Claudia said...

Boy, that soup looks good. And, an excellent way to use up that CSA kale too.

Faith said...

You know, I love Thai food but my hubby doesn't! :) Your soup looks amazing! I should give it a try. Thanks for sharing this with us :)