Thai Chicken Coconut Soup

If you are new to Thai food, I suggest that you start with the soup. It makes a gorgeous simple dinner with the addition of a salad. And it takes no time at all to fix. I made it for my daughter-in-law when she was healing from surgery. I think that it hastened her recovery.

1 14-ounce can coconut milk
1 14-ounce can chicken broth
6 quarter-sized slices fresh ginger
1 stalk lemongrass, cut in 1-inch pieces
1 pound boneless, skinless chicken breast or thighs, sliced thinly
7 ounces tofu, sliced, optional
1-3 cups sliced mushrooms
2 tablespoons fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce
1 teaspoon salt or to taste
1 teaspoon sugar
2 teaspoons Thai chili paste
2 tablespoons chopped fresh basil
2 tablespoons chopper fresh cilantro

1. In a medium saucepan, mix together the coconut milk, broth, ginger and lemongrass. Bring to a boil over high heat.
2. Add the chicken, optional tofu, mushrooms, lime juice, and fish sauce, salt, sugar and chili paste. Reduce heat and simmer until the chicken is cooked. Check for salt, adding if necessary. Remove the lemongrass pieces as best you can.
3. Pour into bowls and garnish with basil and cilantro.

You can make a vegetarian version by substituting 7-14 ounces of tofu for the chicken, vegetable broth for the chicken broth, and soy sauce for the fish sauce.

4 servings
Adapted from Jiranooch Shapiro’s version in Sunset Magazine, December 2008 

Coconut Rice

This is my go-to recipe for rice. It is so delicious and goes with so many different types of cuisine. Even though it is Cuban via Miami in origin, it plays well with Middle Eastern, Spanish, and Southeast Asian cuisines. It is also incredibly easy to make.

2 tablespoons oil or butter
2 cloves garlic, minced or pressed
2 teaspoons minced or grated fresh ginger
1½ cups basmati rice
1 cup unsweetened coconut milk (comes in a can, stir before measuring)
1½ cups water
1 teaspoon salt

1. Heat oil or butter in a heavy saucepan over medium heat. Add the garlic and ginger and cook until fragrant, but not brown, about 1 minute. Add the rice and sauté until the individual grains are shiny, about 1 minute.
2. Add the coconut milk, water, and salt and bring to a boil. Reduce the heat, cover the pan, and cook the rice until all of the liquid is absorbed and the grains are tender, 18 to 20 minutes.
3. Remove the pan from the heat and let the rice stand, covered, for 5 to 10 minutes. Fluff with a fork and serve at once.

If you want to make it a bit ahead of time, you can rewarm it in a low oven.

4-6 servings
Adapted from Steven Raichlen’s Miami Spice