Friday, June 17, 2011

Spicy Chicken & Prawn Coconut Soup

This one is for you Agata. 

A good friend of mine all the way in Estonia has requested for me to put up a recipe that incorporates fish or any other Malay type soup that has seafood as an ingredient. In response to her request, I have cooked up a whole pot just for her. If you have any requests, just post it as a comment!

But with this recipe, as you can see in my photo, I have added noodles. I have switched up my meal as the broth for this recipe is very versatile. It is a great number to cook in batches - especially when your out purchasing groceries and the stores usually prepacked their goods in big portions; when all you need is just a handful for yourself. 

The base of this soup is really just stock and added ingredients to the broth. You can make only the broth without any other ingredients and store it in the freezer. The next time you needed it, just pop it into a pot and let it melt on the stove. When its boiling hot, add in all your other ingredients and you are ready to eat. The taste of over night vegetables in soup is not very appetising. Eating hot soup even if its reheated broth with added fresh vegetables is far more better. Proven and tested. I made a batch yesterday, had 2 bowls left for today. But it didn't taste as good as when it came straight out the pot. So, remember, just make the broth and keep it aside. Only use the amount needed. 

This recipe is such a versatile option that you can make at least 2 different soups with the broth, a noodle meal and perhaps use the broth as stock for stir fried vegetables. Here is the recipe, I hope Agata will whip this up and leave a comment!:D Oh and did I mention that there is NO oil used in this recipe? NONE.

Preparation time: 15 minutes Cost: RM18.00 Serves: 4



500ml water
2 shallots sliced
3 garlic cloves sliced
2 sticks of lemon grass bruised
2 inches of galangal
2 kaffir lime leaves
3 - 5 birds eye chilli bruised
1 chicken granule or 500ml stock
4 tbsp of lime juice
3 tbsp of fish sauce

  1. To make the broth, put the water in the pot. With it all the other ingredients except lime juice, fish sauce, salt and sugar. 
  2. When it starts to boil, lower the heat and add all the remaining ingredients. 
  3. Simmer for another 10 minutes. 
  4. Cool completely and store OR use immediately by adding other ingredients. See recipe below.

Spicy Chicken & Prawn Coconut Milk Soup

1 chicken breast cut into 1" cube
1 bowl of prawns
1 bowl of oyster mushroom
1 small cup of baby corn
or any desired vegetables
1/4 cup of coconut milk

  1. To the boiling broth, add the chicken and the prawns. Let it cook for about 10 minutes. 
  2. Before taking it off the heat, add in all your desired vegetables.
  3. Add in the coconut milk towards the end and let simmer for 10 minutes. 
  4. Serve hot with rice or pour over noodles.
You can substitute the chicken and the prawns with any other meat products, seafood or just plain vegetables. If you are vegetarian, I believe there is a substitute for fish sauce in the market. Basically the taste of your soup must be spicy, sweet and sour - take that for an overload of taste in one spoonful!
If you can't find fish sauce, you can try making your own, here is a link for the recipe.

*this recipe was taken from the Periplus World Cookbooks, "The Food of Thailand".

1 comment:

  1. oh, amazing! this recipe has all the things I like to eat! i love it :D. thank you!!!


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