Yield: 1 Servings
|3||Cloves garlic; thinly sliced|
|3||Serrano chili peppers; stemmed and thinly sliced|
|2 teaspoons||Ea. ground coriander and turmeric|
|1 teaspoon||Ea. ground caraway seeds; anise, and white peppercorns|
|½ teaspoon||Ground cloves|
|2 tablespoons||Peanut oil|
|10 cups||Light Chicken Stock|
|2 cans||(14-oz) unsweetened coconut milk|
|Grated zest from 2 limes|
|2 tablespoons||Fish sauce; (nuoc cham)|
|1 pounds||Thai or Japanese eggplants; cut into 1-inch chunks|
|3 cups||Coarsely chopped white chicken meat; (uncooked)|
|½ cup||Each coarsely chopped fresh cilantro and basil|
This soup has a rather long list of ingredients, but the preparation is actually simple and straightforward, and amply rewarding.
1.In a heavy-bottomed, 6-quart saucepan, saute the garlic, chilies, and spices in the peanut oil over moderate heat for 10 minutes, stir-ring frequently.
2.Add the chicken stock, coconut milk, lime zest, and fish sauce. Bring to a boil over high heat and cook for 10 minutes, stirring occasionally.
3.Add the eggplant, chicken, and sugar, reduce the heat to moderately low, and simmer for 12 to 15 minutes or until the eggplant is tender and the chicken is just cooked through. 4.Garnish portions with cilantro and basil before serving.
5.Makes about 12 cups.
Posted to recipelu-digest by molony <molony@...> on Feb 05, 1998