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Smoked Chicken, Wild Mushrooms, Sweet Basil, Coconut & Galangal Soup
Smoked Chicken, Wild Mushrooms, Sweet Basil, Coconut & Galangal Soup
Thai
Starter
30 mins
Chicken
Easy
Serves
2

Quick, effortless, light and tasty as f**k. This soup can be made in many different variations, a few of which can be found in my book ‘Cook Thai‘ if you ever feel like giving them a go. It only takes a few bits and pieces and around 10-15 minutes to make and all of the ingredients can be found easily in most supermarkets these days. If you’re feeling really exotic throw in some king prawns to this soup too- awesome!

Recipe courtesy of
Articuleat
Ingredients
  • 1 chicken breast, skin and fat removed, sliced into rough 2cm by 2cm pieces, directions for smoking in recipe  (do not use if vegetarian, ha)
  • 1/4 butternut squash, roughly 50g, peeled and sliced into rough 2cm by 2 cm pieces (pumpkin can be used instead)
  • 8 Thai Shallots, peeled and slightly bruised in a pestle
  • 2 green birds eye chillies, bruised in a pestle
  • 2 kaffir lime leaves, torn slightly
  • 2 sticks lemongrass, chopped into 2 cm long pieces and bruised in a pestle
  • 10g, galangal, peeled and chopped into 2 cm long pieces and bruised in a pestle
  • 2 coriander roots, cleaned, washed and bruised in a pestle
  • ½ teaspoon coarse sea salt
  • 2-3 tablespoons fish sauce (soy sauce if vegetarian)
  • 200ml chicken stock (vegetable stock if vegetarian)
  • 300ml coconut cream
  • 10g, Thai sweet basil (normal basil will do)
  • 50g, assorted wild mushrooms (I use enoki, shittaki and emoji mushrooms)
  • 1 lime, juiced
Method
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Method
  1. Before I get started with the recipe I’ll delve a little into explaining how to smoke the chicken. In this recipe I cold smoke my chicken which can be done very easily when you’re at home. This means that I will be adding the smoke flavour from the wood to the meat, without cooking it. All you need is some smoking wood chips, a pan, a colander and some cling film. Place a small handful of wood chips into the pan and heat the pan up until the wood chips set alight within the pan. Once this happens put the flames out with a little water, this will cause the chips to smoke heavily. at this stage place the chicken in the colander and then put the colander upon the smoking pan, then quickly cling film the whole thing so it is air tight with no smoke leaving the cling film. This will leave the chicken inside a smoke vacuum, with minimal oxygen so the wood chips will not be hot but will smoke a lot. If this is left untouched for 20 minutes the smokey flavour would have penetrated the meat, the longer you leave it the smokier the flavour.
  2. Firstly, in a small sauce pan bring a little water to the boil and then submerge the squash into it, then turn down to a simmer, continue to gently cook for around 3-4 minutes until soft but not quite cooked and then remove from the heat and put aside for a few minutes (at this stage you might as well leave it in the hot water as we are to use it straight away).
  3. Next place the chicken stock, 100ml of the coconut cream, 2 tablespoons fish sauce, sea salt, galangal, coriander roots, birds eye chillies, lemongrass, lime leaves, butternut squash and Thai shallots and mushrooms into a medium sauce pan and bring to a simmer. Once simmering add the chicken pieces and continue to cook gently for 4-5 minutes until all chicken is cooked and all vegetables have softened with flavours infused.
  4. Finish by adding the rest of the coconut cream and the sweet basil and the dishing out into bowls. Lastly check the seasoning, it should be creamy, salty, a little spicy, aromatic with a fresh hint of lime at the end, adjust if needs be.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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