Thai Eggplant and Chicken Soup

From Celeste Dolan

6 to 8 servings

1-2 inches peeled golanga root

1 stalk lemongrass, pounded

6 keffir lime leaves

1 tablespoon grated ginger

6 cups chicken stock

1 tablespoon red curry paste (this is a very average amount so add less if you like it not so spicy, more if you want your ears to burn up and fall off)

1 can coconut milk

1 can straw mushrooms

1 can sliced bamboo shoots

3 chicken breasts, sliced in 1-inch chunks

6-8 thai eggplant, quartered

3-4 teaspoons fish sauce

1 T sweet chili sauce

1 T lime juice

1 t brown sugar

thai basil, thinly sliced

cilantro, finely chopped

Combine golanga root, lemongrass stalk, lime leaves, ginger, red curry paste, and chicken stock in stock pot. Bring ingredients to a boil and then simmer for 30-60 minutes making sure liquid doesn’t evaporate too much.

Remove golanga root, lemongrass stalks, and lime leaves. Add coconut milk, mushrooms, bamboo shoots, and chicken. Simmer until chicken is cooked through, about 5-10 minutes. Add eggplant, fish sauce, chili sauce, and brown sugar and stir to combine.

Add thai basil and cilantro to taste. Adjust flavors to desired spiciness/sweetness by adding more red curry paste and/or sweet chili sauce. Serve warm.

Variations:

1.Add more coconut milk and cut back on the stock and you get a thicker more panaang-like mixture, which can be served over rice.

2.Switch out the chicken with shredded red pork from Sun Wah BBQ on Argyle and pour over cooked rice noodles.

3. Switch out the chicken with shrimp, and maybe add some fresh pea shoots for garnish.

4. Vegans/vegetarians can use veggie stock and tofu.

5. Beef doesn’t really work with this, but doesn’t mean you can’t experiment with some other base.

Posted: Friday Jan 8,2010 11:50 AM In Soup Recipes

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