Sunday, June 17, 2012

Thai Chicken, Corn and Coconut Soup

Yum
This Thai Chicken, Corn and Coconut Soup is what I call a round 2 recipe.  I used the leftover Thai Massaman Curry Roast Chicken  that I made the day before to make my own chicken stock for this unbelievably flavorful soup. My husband ate two bowls and said I did a great job utilizing the entire chicken. I don't make my own stock that often, but it's really quite easy so I think I will have to do this again the next time I have leftover roast chicken.  I added all the leftover chicken from the roast (a lot more than you think is left), coconut milk and some corn to really create a fabulous soup that can be served as dinner or as a soup course for any Thai themed dinner party.


 Ingredients:
To make the stock:
leftover roast chicken (or 1 bone in chicken breast, thigh and leg) *see note
1 large onion coarsely chopped
2 stalks of celery coarsely chopped
4-6 Tbs of fish sauce (for salt flavor)
2 Tbs of ginger garlic paste or grated Tbs of each separately
2 bay leaves
1 tsp whole black peppercorns (optional)
2 cups of chopped fresh tomatoes
Water to fill pot above chicken (5-6 quarts)

Note: since I used my Thai Massaman Curry Roast Chicken roast chicken I did have some dripping from the roast to add to the stock. You can add 1 Tbs of Thai yellow curry paste or red curry paste.

Directions for Stock:
Place all ingredients into pot and boil for 1 hour.  Taste for seasoning add fish sauce as needed for salt.  After stock has boiled and reduced/concentrated in flavor strain stock away from the ingredients using a colander.  To do this I placed a large heat proof bowl (or another pan) under a colander.  Then I pour the stock through the colander and it separated the whole pieces from the stock.  I placed the stock back into my soup pot and then picked out all the good chicken meat off the bone. You may have to wait until the chicken cools off so you can handle it with your hands. Discard the boiled onions, celery, tomatoes etc... their flavor has been infused into the stock and is not longer needed.


Note:  if you have oil on top of the stock, just skim in with a spoon before proceeding.

 Ingredients for Thai Chicken, Corn and Coconut Soup:
4-5 Quarts of chicken prepared chicken stock from above
shredded chicken meat from the prepared stock
1 bunch of green scallions sliced (greens and whites)
1 Tbs of ginger garlic paste
Fish sauce as needed for salt
1 (15oz) can of coconut milk
1 heaping Tbs of Sambal Oelek (chili/garlic paste)
fresh lime juice to taste
1cup of frozen corn kernels


Directions:  Add all ingredients for soup into pot (leave some of the green of the scallions for garnish) and bring to a simmer for 10 minutes. Taste for seasoning and serve.  Garnish with green onions tops and lime juice.  Enjoy.





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23 comments:

  1. Lovely looking soup with classic Thai flavours my brother will adore :)
    Thank you!

    Cheers
    CCU

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  2. looks wonderful I don't usually put fish sauce in the corn soup will remember it next time

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  3. I've done something similar with leftover chicken and it is SO GOOD! Great recipe for your roast chicken! YUM!

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  4. This looks amazing, Ramona! Both beautiful and ultra delish! I love Thai soups...and yours is a winner.

    PS...thanks for the sweet welcome home message! xo

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  5. I am a soup lover and this one looks sooooo good! Right up my alley! Congrats on making the top with your roast!

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  6. Wow if my mouth wasn't so dry right now I'd be drooling this looks sooo good Ramona! Love all of the flavors, what a great dish, fab job! Thanks for sharing, photos are making me so hungry!

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  7. Now this is a soup I could dive right in to. I might make it tonight since we are currently experiencing very rainy weather. Although, lets be honest, I'd eat this on a really hot day too.

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  8. Ramona you've done it again!

    I love corn chowders/soups, and this would be a perfect way to spice things up (literally!). My boyfriend loves Asian-inspired anything so this is definitely going into "must make soups" section of my recipe book for when I get back to school. Yummmm.

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  9. This soup is absolutely gorgeous!

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  10. Super tempting,delicious and incredible..Wish to have some rite now.

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  11. Ramona, this is one of my all-time favorite soups! I ate a ton of it in law school, but have never had a recipe...so excited.

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  12. A good use of leftover chicken. The soup sounds delicious! Have a great week!

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  13. I love Thai food and this soup sounds and looks delicious Ramona!!

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  14. It is funny that as soon as the weather turns warm I start wanting soup every day. Maybe it is because the A/C chills me to the bones. I love your spoon. This soup looks delicious. I don't have Thai soup too often but would happily try more.

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  15. Hi Ramona,

    I love, love, love, love everything about this recipe:) Seriously. I've been wanting to make a whole curried roasted chicken, loved your recipe for it. Okay I need to make this and soon:)

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  16. Congrats on the Top 9 yesterday. this soup sounds good, I don't know where you find the time to cook, photo and blog. How are you holding up with the kids home? Have a wonderful day, sweet lady.

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  17. Oh yum! What a great soup! My husband would love this!

    I sent you an email about helping with a Bake Sale for the Red Cross - are you interested?

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  18. I was needing some inspiration for dinner tonight. I think I'm going to make this! Thanks for the idea. I've got some leftover coconut milk from cupcakes I made for my son's birthday. I agree too, homemade stock makes such a big difference in soups! I've never added tomatoes to it, but I'm going to try next time I make soup. Thanks for a great recipe!

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  19. looks really good and definitely will try this soon :)

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  20. Yummy and I must share this recipe with my daughter and my son. I bought curry powder over the weekend so that means I'm just about ready to dive into this recipe.

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  21. Love Tom Kha and this soup looks and reads amazing :-)

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