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Chicken Curry Soup (Lao Style..I Guess)

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  • Chicken Curry Soup (Lao Style..I Guess)

    My sister-in-law is Laotian and my wife got some soup from her about two weeks ago. She wanted me to make some for her. So I asked my sister-in-law what she used, she told me what to do, so I made some.

    In a soup pot, brown four(salt n pepperd) chicken thighs in 1/4 cup ovile oil.
    Remove chicken/oil and add 8 quarts of water. Replace chicken/oil to water and bring o a good simmer. Add pinch of thyme, 1/2 tsp onion salt, 1/2tsp. celery salt, 1/2 tsp cinnamon, 1/2 black pepper, 1 tsp paprika & 2 Tblsp Kosher salt.
    Let simmer for at least an hour. While simmering boil two 6 oz cans of bamboo shoots in water for 1 minute, to remove can taste from shoots.
    Remove meat from bones and skin. And return to pot along with shoots. Add a 2 cup jar of Mild Curry Sauce to pot(was supposed to be 2 Tblsp curry paste.) Add 1 Tblsp Sriracha Sauce and 12 oz Coconut Milk.
    I let it simmer for another 1-2 hours.

    This soup had a little kick to it, but was toned down a lot for young kids. The wife was pleased but haven't given any to my sister-in-law. She would be the true test. I don't like coconut milk or curry. I thought it was really good!
    Last edited by Orrin Dean; 05-12-2008, 11:35 AM.
    Orrin Dean

    Excuse me. I'm new at this.

  • #2
    Re: Chicken Curry Soup (Lao Style..I Guess)

    Sorry, didn't make this in a WFO. Didn't read the welcome, won't do that again.
    But, if you could roast the chicken in the oven, with celery, onions and garlic, it would make a better broth. I'm sure roasting the chili peppers to make your own paste would work, too.
    Not sure about making soup in the oven, I stir the soup about every 10 minutes.
    Orrin Dean

    Excuse me. I'm new at this.

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    • #3
      Re: Chicken Curry Soup (Lao Style..I Guess)

      I think it would probably work really well in a WFO. Cook it like a stew in an iron pot with a lid on - and you don't need to stir as much because the heat comes from all sides at once rather than just from below.

      Simmering something for three hours is a wonderful way of using some of that residual heat - anything above 100 C should work.
      "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

      http://www.fornobravo.com/forum/f8/p...pics-2610.html
      http://www.fornobravo.com/forum/f9/p...nues-2991.html

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      • #4
        Re: Chicken Curry Soup (Lao Style..I Guess)

        Originally posted by Orrin Dean View Post
        Sorry, didn't make this in a WFO. Didn't read the welcome, won't do that again.
        But, if you could roast the chicken in the oven, with celery, onions and garlic, it would make a better broth. I'm sure roasting the chili peppers to make your own paste would work, too.
        Not sure about making soup in the oven, I stir the soup about every 10 minutes.
        Oh, please do Orrin.....you're absolutely right, a WFO chicken would work well for the chicken and add some wood smoke flavoring.....the kind I love

        Thanks, Jim

        ....love curries and coconut milk....curried chicken salad for dinner tonnite!
        Sharing life's positives and loving the slow food lane

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        • #5
          Re: Chicken Curry Soup (Lao Style..I Guess)

          I haven't tried a coconut milk
          curry.

          I like curry powder.. coconut not so much.

          but i think I will give this a try in the WFO

          thanks for posting!
          My thread:
          http://www.fornobravo.com/forum/f8/d...ress-2476.html
          My costs:
          http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
          My pics:
          http://picasaweb.google.com/dawatsonator

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          • #6
            Re: Chicken Curry Soup (Lao Style..I Guess)

            Is it like the sweet coconut milk in a can? (the syrupy stuff for cocktails?)

            Or fresh coconut juice?
            My thread:
            http://www.fornobravo.com/forum/f8/d...ress-2476.html
            My costs:
            http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
            My pics:
            http://picasaweb.google.com/dawatsonator

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            • #7
              Re: Chicken Curry Soup (Lao Style..I Guess)

              Originally posted by asudavew View Post
              I like curry powder.. coconut not so much.
              I'm with you there, Dave. Just the thought of eating coconut makes me shudder. I've always thought that boiled caramel and coconut frosting was the perfect way to ruin a good chocolate cake.

              However, I've noticed a lot of Thai curry has coconut milk in it, and oddly I don't find it terrible. Not my favorite, but good now and then.

              Ed

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              • #8
                Re: Chicken Curry Soup (Lao Style..I Guess)

                I find it funny that so many people don't like coconut. So many of the women I dated over the past 100 years don't care for it that I've pretty much removed it from my diet. It must be the texture. I have no idea. I love the stuff.

                Doesn't it stink having to tone down the spices in a meal to appease those less tolerant of great food? I'm getting to the point of making two dishes for dinner, one for me, and one for the intolerant pallets. Nothing worse than mediocrity in food.
                GJBingham
                -----------------------------------
                Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

                -

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                • #9
                  Re: Chicken Curry Soup (Lao Style..I Guess)

                  Originally posted by Ed_ View Post
                  a lot of Thai curry has coconut milk in it, and oddly I don't find it terrible. Not my favorite, but good now and then.

                  Ed
                  I was going to mention this...it's canned coconut milk and quite different than the coconut pieces...adds an interesting flavor and in the Thai food blends well with other things like basil.....
                  Sharing life's positives and loving the slow food lane

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                  • #10
                    Re: Chicken Curry Soup (Lao Style..I Guess)

                    The Coconut milk that I used was very thick. I think it looked like thin marshmallow cream.
                    Please don't use Liquid Smoke. I'd rather you roll the chicken in the ashes of your oven. It would probably taste better. Try throwing in some cherry or apple wood for flavor. Just my 2 cents.
                    My wife hates coconut. She likes it in granola, cookies and this soup. I think most people don't like foods because, when they try them for the first time, the food is made wrong/badly. My wife hates peas also; and I think it's because she had the canned ones and they were overcooked.
                    When you make it in the WFO, let me know how it turns out!
                    Orrin Dean

                    Excuse me. I'm new at this.

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