Last week Vince went to Nebraska and he and his friend ate at a Thai restaurant. Vince called me to tell me how delicious the soup was and then he brought me back a container of it to try. He wanted me to see if I could make something similar and I just hadn’t taken time to do it yet. Earlier this week Kelly Ann, who is my friend on Facebook, said they were having a spicy Thai soup for dinner and I asked for the recipe and she posted it. Based on the soup I had tried, and her soup, I made a few changes to her recipe and it was beyond delicious! Vince told his friend that I had made the soup and he said “It’s even better than what we had in the restaurant!” Thats’ what I love to hear!
Kelly Ann’s recipe calls for 1 – 2 Tablespoons of Fish Sauce. I thought I had some and didn’t buy any but then I couldn’t find any in the fridge so I just left it out. The soup was so good, I don’t know if I’d use it next time or not.
Kelly Ann’s recipe called for 3 chicken breasts and I didn’t really want a bunch of chicken in mine so I used part of one chicken breast . . just to have some meat in there. She used 3 cups of chicken broth and I used about 2 cups.
I added about 2 cups of shredded cabbage and I dropped 1 chili pepper into the soup and let it simmer for a while but then took it out because the soup was getting a bit too spicy for me. And, I took about a 1″ piece of ginger and quartered it, let it simmer in the soup and then removed it before serving.
You can really add or delete whatever doesn’t suit you but here’s the recipe exactly as I made it.
Spicy Thai Soup
1/2 chicken breast, cut into very thin strips
8 oz. mushrooms, sliced
2 cups chicken broth
1 can coconut milk
3 Tablespoons green curry sauce
juice of 1/2 lime
1 chili pepper
2 cups shredded cabbage
1″ piece of ginger, peeled and quartered
cilantro (as much as you want)
2 T. olive oil or sesame oil
Saute chicken in olive oil. Add mushrooms and saute til mushrooms are tender. Add green curry sauce, broth, coconut milk, lime, chili pepper, and ginger. Simmer til flavors are blended. Taste to see if it’s getting too spicy. I removed the chili pepper before the soup got too spicy. Add cabbage a few minutes before serving. It needs to have a bit of crunch left in it. Just before serving, remove the ginger and add the cilantro.
We ate it one night for an appetizer and had the leftovers the next day for lunch. It was fantastic the first time we ate it but even better the second day.