Chicken and mushroom soup "Thai style"
6 servings
60 minutes
I'll say right away that "true connoisseurs" shouldn't read the recipe, since almost all the ingredients have been replaced. The original recipe is really hard on the wallet, and the ingredients are harder to find, but my cooking method is anti-crisis:) The only irreplaceable ingredient is lemongrass, without it, nothing will work.
1
Pour 3-3.5 liters of water into a pot, add the thighs on the bone, and bring to a boil. After boiling for 20-30 minutes, you can also start cooking rice (preferably parboiled). Don't forget about it; reduce the heat after boiling and stir. Once all the water is absorbed, turn off the heat and let it sit on the stove.
- Chicken thighs: 4 pieces
- Rice: 200 g
2
We wash ginger, lime leaves, and lemongrass, slice the ginger, and cut the lemongrass into sticks about 5 cm long; they can also be cut lengthwise for more aroma, but then the soup will be harder to eat as the lemongrass will split into many thin sticks.
- Fresh ginger: 1 piece
- Lemon grass: 100 g
3
After that, you can start preparing the pasta. Chop the chili, garlic, and onion finely. First, sauté the onion and garlic in vegetable oil until golden, then add the pepper and sauté for a couple more minutes. Blend the resulting mixture. If you're too lazy to make pasta (like me), you can just use Tabasco sauce made from red chili peppers.
- Red chili pepper: 3 pieces
- Onion: 1 head
- Garlic: 3 cloves
- Vegetable oil: 50 ml
4
Once the thighs are cooked, we remove them, add chopped lemongrass and ginger to the broth, and tear in lime leaves (if available). Let it simmer for about 20 minutes.
- Lemon grass: 100 g
- Fresh ginger: 1 piece
- Kaffir lime leaves: 5 piece
5
We wash the champignons and cut them into quarters or six pieces (from the stem) depending on the size of the mushrooms. Frozen ones can also be used whole and cut as well.
- Champignons: 500 g
6
When lemongrass and ginger boil for 20 minutes, add the mushrooms and pour in the cream, which replaces coconut milk (if you prefer a stronger milk flavor, you can use 500 ml). The cream should be added at room temperature (otherwise it curdles). Add salt to taste (I add about half a tablespoon).
- Champignons: 500 g
- Cream 20%: 350 ml
- Garlic: 3 cloves
7
Add a couple of tablespoons of paste (to taste, it can be less or more). If the paste is not prepared, squeeze three cloves of garlic into the soup and add Tabasco sauce to taste. To avoid overdoing it, it's better to add a little at a time and taste; I pour about 50 drops. If needed, you can add more to your plate later. For those who like it spicier, you can also throw in a couple of red chili peppers that should be slightly cut to release their flavor.
- Garlic: 3 cloves
- Red chili pepper: 3 pieces
8
While this is boiling, we separate the meat from the thighs, cut it into small pieces, and add them to the soup.
- Chicken thighs: 4 pieces
9
Let the soup simmer for 5 minutes, stirring; when boiling, you can also add peeled shrimp (I rarely add them, the taste is good without, and shrimp are expensive). Turn off the stove.
10
Serve the soup with rice in separate bowls. When serving, you can add halves of cherry tomatoes to the bowl. Cilantro is often added, but I can't stand it, so I don't add it.