Thai Chicken Soup

With the help of my Daily Soup cookbook, I think I have successfully recreated La Bou’s Thai Chicken Soup. I’d have to eat at La Bou again to tell you, but I think it’s pretty close.

4 T peanut oil
4 lb chicken, parted
10 water
2 T fresh ginger, minced
4 garlic cloves, minced
1 large spanish onion, chopped
2 T sugar
1 T garam masala
2 tsp ground coriander
2 tsp salt
1 tsp cayenne
1 (28 oz) can diced tomatoes
2 cup light coconut milk
1 cup coconut, toasted

Brown chicken in 2 T peanut oil. Add water, bring to a boil, reduce heat and simmer for 10 minutes. Remove chicken and strain poaching liquid, setting aside 8 cups. When cool enough to handle, remove meat from bones.

Puree ginger and garlic. Heat 2 T oil in stock pot over medium heat. Add onion and ginger/garlic puree, saute for 4 minutes.

Add sugar, garam masala, coriander, salt and cayenne. Stir to coat onions, ginger and garlic. Saute for 2 minutes. Add canned tomatoes and simmer 5 minutes. Add poaching liquid, chicken and bring to boil. Then reduce heat and simmer for 20 minutes.

Reduce heat to low, add coconut and coconut milk. Simmer 4 minutes.