Come May 1st, many of us begin holding our breath until Memorial Day weekend, not only for the extra day off but also for a more believable promise of beach season. From then until the unofficial start of summer, though, we fasten our seatbelts to endure a journey of Mother Nature’s unpredictable behavior. Just last week, I went from wishing I had not stored away my winter coat to sweating through a t-shirt in the span of several days.
The fluctuations mess with my eating habits: I’m mentally ready to incorporate lighter meals, yet I still crave heavy dishes in order to withstand the nippy, rainy nights. Though they can be hard to find, there is a slim, gray area of recipes that could go either way; those that have a way of satisfying your appetite and warming you on a dreary night, but also happen to be on the lighter side. Packed with meat in a light, coconut broth, a colossal bowl of this Thai chicken soup was the perfect antidote for a dreary evening.
Thai Chicken Soup
From Cook’s Illustrated
1 teaspoon olive oil
3 stalks lemon grass (outer leave removed, bottom 5” halved lengthwise and sliced thin crosswise)
3 large shallots, chopped
8 sprigs fresh cilantro leaves, chopped coarse
3 tablespoons fish sauce
4 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk, well-shaken
1 tablespoon honey
½ lb. white mushrooms, cleaned and cut into ¼”-slices
1 lb. boneless, skinless chicken breasts, halved lengthwise and sliced on bias into 1/8”thin pieces
3 tablespoons fresh lime juice
2 teaspoons red curry paste
Slice limes, cilantro leaves, sliced jalapeño peppers and sliced scallions, for garnish
Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes. Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Return pan to medium-high heat. Stir remaining can coconut milk and honey into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, about 3 minutes. Remove soup from heat. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Serve with soup in bowls with desired garnish.
It’s hard to believe one would crave hot soup in the springtime, but this recipe and its light broth are seasonally appropriate. The classic Thai characteristics of sweet and spicy saturate this recipe with ingredients that are all attainable at the neighborhood grocery store. Once you purchase a small jar of the vibrant red curry paste, you’d be wise to keep it around; with a little heat and a lot of garlic, it’s a quick way to add personality to any recipe, let alone this one. The sweet coconut milk cools down any overwhelming spiciness; while you’ll see fat-free coconut milk on the shelves, I always opt for the full fat option – it adds body to the broth the lighter version can’t offer. Fish sauce may be the most intimidating ingredient on the list and, when alone, its pungent and sour scent can be unappealing. It’s in many recipes for good reason, though; its signature flavor is appreciated when it is enhancing the other additions to the soup. With pieces of chicken and tender mushrooms in every bite, even as we continue to wait for summer, this sweet and spicy soup can satisfy any appetite.
