On Our Table: Thai Coconut Chicken Soup

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At Caldo, we aim for the umami factor with every cup of broth. Umami is a savory flavor that encompasses sweet, salty, sour and spicy into one bite, achieved by the precise combination of vegetables, the quantity and quality of bones in the broth, the added aromatics and the process of simmering low and slow. In cuisine, no one does umami better than Thai cooking. Using chicken broth, this recipe imparts the winning umami combination of sweet coconut milk, savory chicken, hints of lime and lemongrass with a touch of heat from red chili paste.

Ingredients:

• 2 teaspoons canola oil

• 1 cup sliced mushrooms

• 1/2 cup chopped red bell pepper

• 4 teaspoons minced peeled fresh ginger

• 4 garlic cloves, minced

• 1 stalk lemongrass, halved lengthwise

• 2 teaspoons sambal (fresh chili paste)

• 3 cups chicken stock (low sodium)

• 1 1/4 cup light coconut milk

• 4 teaspoons fish sauce

• 2 cups shredded cooked chicken breast

• 1/2 cup green onion strips

• 3 tablespoons chopped fresh cilantro

• 2 tablespoons fresh lime juice

*Sambal is available at most conventional grocery stores, but Sriracha or hot sauce can be substituted. Lemongrass paste can be substituted in place of fresh lemongrass.

Method:

Heat a dutch oven over medium heat. Add oil to the pan; swirl to coat. Add mushrooms and next four ingredients (through lemongrass). Cook three

minutes, stirring occasionally.

Add chili paste, cook one minute then add chicken stock. Add coconut milk, fish sauce and sugar. Bring to a simmer then reduce heat to low. Simmer for 10 minutes.

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Add chicken to pan; cook one minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro and juice. Serve.

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