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Thai cooking school

Every culinary culture seems to have their own version of chicken soup. Thai cuisine has many. We're pleased to bring you this one, from the over 100 recipes taught in our Training for Professionals course.

Visit our website soon for exciting news about SITCA's new 6 day Thai Cuisine Immersion program, which will take place beginning the third Monday of every month.

Recipe of the Month for July 2007

chicken soup

Thai Style Chicken Soup with Dill

Ingredients
Quantity

chicken breast cut into bite size pieces
1/2
chili

shrimp paste
1 tsp

fresh dill
1/4 cup

baby eggplant cut bite-size
1/4 cup

crispy eggplant cut bite-size
1
chili

hairy basil leaves

1/4 cup
chili

betel leaves thickly sliced (optional)
1/4 cup
chili

chopped spring onion (scallions)
2 tbsp
chili

fresh red hot chili cut in half
3-5
chili

shallots thinly sliced
2
chili

fresh lemon grass thickly sliced
1 stalk
chili

glutinous rice soaked, drained and pounded

2 tbsp
chili
 fish sauce
1-2 tsp
chili

cane sugar  
1/2 tsp
chili

chicken or vegetable stock
2 cups

Preparation

Note: Soak the glutinous rice at least 6 hours before draining and pounding it in a mortar and pestle.
 

1) Add the chili and shallots to the mortar and pound until smooth.

2) In a pot bring the stock to a boil. Add the pounded mixture and the shrimp paste and boil about 20 seconds.

3) Add the chicken, eggplant and lemon grass and boil for about 2 minutes.

4) Add the fish sauce, sugar, dill, hairy basil, betel leaves and spring onion. Boil about 20 seconds more and serve hot.

 

Missing an ingredient? You can order from us online at www.sitca.net. We ship worldwide.

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SITCA | 46/6 Moo 3 Chaweng Beach | Koh Samui | Suratthani | 84320 | Thailand