Chicken Curry Soup (Lao Style..I Guess)

[Orrin Dean]

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!

[Orrin Dean]

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.

[Frances]

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.

[SpringJim]

Originally Posted by Orrin Dean

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!

[asudavew]

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!

[asudavew]

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

Or fresh coconut juice?

[Ed_]

Originally Posted by asudavew

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

[gjbingham]

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.

[SpringJim]

Originally Posted by Ed_

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.....

[Orrin Dean]

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!