* Exported from MasterCook *
Thai Chicken Mushroom and Potato Soup
Recipe By :Angela
Serving Size : 0 Preparation Time :0:00
Categories : chicken soup
Thai
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 boneless skinless chicken breasts -- smallish cubes
2 TBSP peanut oil
1 TBSP minced garlic
1 TBSP minced fresh ginger root
1 onion -- sliced
2 tsp yellow curry powder
8 oz sliced button mushrooms
4 spring onions -- 1/2 " pieces
2 cans Campbell'sT chicken broth -- (12oz) undiluted
3 C small "C" size red potatoes -- halved (8-10)
1 1/2 TBSP palm sugar
1 TBSP fish sauce
2 TBSP lime juice
hefty pinch black pepper
1/4 C mint chiffonade
1/4 C Thai basil chiffonade
Heat the oil in a stockpot. When hot, add the garlic and ginger and allow
flavors to burst. Add the chicken and stir fry until it loses it's pinkness.
Add the onion, the mushrooms, the curry powder, and the black pepper and
stir fry until the onion has started to melt; do not brown. Add the spring
onion and broth. Bring to a strong simmer and add the potatoes. Allow to
simmer until the potatoes have become quite soft, and add the remaining
ingredients. Allow to simmer for a while to blend and develop flavor.
Cuisine:
"Thai"
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