Someday I will cover-to-cover read Jennifer Brennan’s 1981 classic The Original Thai Cookbook, the first complete, authentic Thai cookbook published in America. I will visit the Thai grocery store on Melrose Ave. on the edge of Hollywood until I have in hand every single thing in the book.
In the meantime, here is a coconut soup recipe guaranteed to make a weeknight fresh, easy and delicious.
Thai Chicken Coconut Soup
- 1 can (14 oz.) coconut milk, the best you can find
- 1 1/2 cups low sodium chicken broth
- 6 quarter sized ginger slices
- 1 stalk fresh lemongrass, cut in one-inch pieces
- 1 ½ pounds boned, skinless chicken thighs
- 2-3 Asian eggplants, cut into one-inch pieces and quartered
- 1 tbsp. Thai fish sauce (such as nam pla)
- 1 tbsp. Thai chili paste
- 2 tbsp. cilantro
- 1 tbsp. fresh lime juice
Cut the chicken thighs into one inch pieces.
In a medium saute pan, begin softening the Asian eggplant into 1-2 tbsp. of coconut oil.
In a medium saucepan, combine the canned coconut milk, the chicken broth, the ginger slices, and the lemongrass. Bring to a boil over high heat.
Add the chicken thighs, fish sauce and chili paste. Reduce heat and simmer until chicken is cooked through, about 10 minutes. About halfway through, add the eggplant. Discard the lemongrass.
Garnish each serving with lime juice, cilantro and other herbs you wish to include, such as basil.
Brown rice would be a nice addition.