At lunch today one of my friends remarked out how many people at school are sick and how she wanted to make soup for some of them, specifically Thai Chicken Coconut soup. Then looked at me and said "want to make soup?"
I said "yeah!"
So we spent a good 5 plus hours getting ingredients and cooking. Most of the cooking is just sitting back and watching the soup to make sure it's not boiling.
It turned out great and we didn't even use a real recipe! This is college style soup, yo.
Thai Chicken Coconut Soup
1 raw whole chicken
3 stalks of celery broken in half
1 yellow onion diced
4 tbls curry paste
2 cans of coconut milk
4 lemon grass stalks diced
2 hand fulls of mushrooms
1 1/2 limes
Salt and pepper to taste
Gut and wash chicken, stip off as much skin as you can (this will lessen the fat content) and place in a large pot. Fill the pot with water just above the chicken, add onion, celery, lemon grass, mushrooms and let simmer (not boil) on the stove for 2 hours, stir occasionally.
Take the chicken out of the broth and take all the meat off the bones and put the meat back in the broth and throw out the bones. Pour in all the coconut milk and stir. Squeeze the lime juice into the broth and stir. Stir in the curry paste. Add salt and pepper to taste and enjoy!
If you like a less fatty soup, skim off the fat from the top of the soup or you can place the soup in the fridge overnight, the fat will rise to the top and harden and then you can just take it off.
Total Time: About 3 hours
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