Wednesday, August 19, 2009

Coconut soup and Son-in-Law Eggs

Senor was in charge of dinner the other night, he selected 2 things from his Thai recipe book. The man loves Thai. Both items were light. The soup was quite zippy and fresh. I liked it (which says alot since I'm NOT a coconut fan). The eggs were more Chinese than Thai I think, but were different. Not sure I'd make them a go-to. It was a nice change from the usual and was filling!
Thanks senor!
Chicken and Coconut Milk Soup (modified from the Complete Thai Cooking by Hamlyn)
2.5 c chicken broth
1/2 tsp lime zest
1/4 tsp lemon zest
2" piece ginger, peeled and finely sliced/grated
3/4 c coconut milk
1/2 c fish sauce (OMITTED, I hate fish sauce)--sub 1 tsp salt
2 tsp light brown sugar
6-7 Tbsp lime juice
12 oz boneless, skinless chicken cooked and cut up into small pieces
red pepper, as needed (USE SPARINGLY!!)
We added cut up fresh pineapple and cooked sweet potatoes (peeled, cubed and boiled til tender)

Heat the chicken stock in sauce pan over med heat, add lime zest, lemon zest and ginger. As it simmers add coconut milk, fish sauce, sugar and lime juice. Stir well. (A note: At this point I would say strain out the ginger pieces...I did not care for them). Add in chicken (and other mix-ins) simmer for 5 minutes.
Sprinkle red pepper on top as desired for HEAT!
Son-in-Law Eggs (we halved the recipe)
4 hard cooked eggs
3 c peanut oil (or vegetable oil)--we nixed that and used a few Tbsp to coat the pan
5 shallots peeled and finely sliced
3 cloves garlic peeled and finely sliced
1/3 c Tamarind water (we sub'd: 3 Tbsp white vinegar, 3 Tbsp brown sugar, 3 Tbsp soy sauce mixed together)
3 Tbsp fish sauce (OR 1 tsp salt!)
1/3 c light brown sugar
1/2 c water


1. Shell the eggs and cut in half lengthwise
2. Heat oil in wok (or large nonstick skillet) over med heat and stir-fry shallots, garlic until golden...drain on paper towels. set aside.
3. Slide eggs (yolk side down) into hot oil (again just a few Tbsp), cook all over until golden brown. Remove and drain on papertowels.
4. Put the tamarind water, salt, sugar in a sauce pan. Stir until sugar dissolves then add water. Cook, stirring constantly for 5 minutes until it becomes syrupy. Reduce heat.
5. Arrange eggs yolk-side up on a plate, sprinkle each with shallots/garlic. Bring sauce to fast boil and continue boiling (stirring) until it is thickened. Remove from heat and ladle over eggs.
Garnish with cilantro/red chiles.

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