Dang yo. This soup is bomb – I’m talkin’ dy-no-mite! It’s like sweet ‘n spicy ‘n sour. Trust homie, you make up a batch of this ‘n your whole kitchen be waftin’ next level proper. It’s madd easy to make too – the hardest part is getting some of the ingredients. Check it out!
Yield: serves 6-8
Time: 45 minutes
Suggested tunage: Check out this Biggie/Frank Sinatra mash. Two classics coming together real nice.
Ingredients:
– 4 cups coconut milk
– 2 cups chicken/veggie stock
– 6 fresh or dried kaffir lime leaves*
– 1 Tbsp fresh lemongrass, diced (I could only find dried but it was coo)*
– 3 pieces dried galangal root (that’s like thai ginger)*
– 1 Tbsp fish sauce
– 1 Tbsp sugar
– 1 Tbsp lemon juice
– 1-2 Tbsp red curry chili paste (depending how hots you like it)
– 1 cup cooked chicken
– 2 carrots, julienned (this dude knows what up)
– 1 red pepper, julienned
– 2 cups fresh mushrooms (I skipped this cuz I don’t roll wit zoomers)
– fresh cilantro, chopped
*Gots to grab these tings at an ethnic supermarket yo. I found them in a small-ass town, so if you a city-slicker should be easy-e.
1. Hit up a large soup pot with the coconut milk ‘n the stock. This recipe is pretty heavy on the coconut milk, so if you not feelin’ that, maybe cut the ratio to 3 cups milk to 3 cups stock. Bring it up to a boil.
2. Add yo lime leaves, galangal, chili paste, fish sauce, sugar, lemon juice ‘n lemon grass. Simmer dat for ’bout 5.
3. Add the chicken, mushrooms, carrots, red pepper and simmer for another 10 minutes. Check the taste ‘n adjust the lemon juice, fish sauce ‘n sugar. Add some more red curry paste if you love the heat (‘n for real, who doesn’t love LeBron ‘n D-Wade?).
4. Garnish up with cilantro ‘n mow down homie! If you lookin’ for a heartier soup, cook up some rice noodles ‘n serve yo soup on toppa dat. So good.
Enjoy doggy dogg!
Lambert
Street cred:
– Check it yo, the ski hill that I’ve been training at all winter has the dopest kitchen around. For real, Whitewater is maybe more famous fo the food than the epic kootenay powder. Anyways, they started publishing their own cookbooks ‘n I just grabbed the first one. This recipe is adapted from it.
lambertskitchen 