Recipe - Thai Coconut-Curry Chicken Soup

3 Cloves garlic; thinly cut or sliced up
3 Serrano chili peppers;
stemmed and thinly cut or sliced up
2 teaspoon Ea. ground coriander and
turmeric
1 teaspoon Ea. ground caraway seeds;
anise, and white
peppercorns
One half teaspoon Ground cloves
2 tablespoon Peanut oil
10 cup Light Chicken Stock
2 cn (14oz) unsweetened coconut
milk
Grated zest from 2 limes
2 tablespoon Fish sauce; (nuoc cham)
1 pound Thai or Japanese eggplants;
cut into 1inch chunks
3 cup Coarsely chopped white
chicken meat; (uncooked)
1 tablespoon Sugar
One half 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 heavybottomed, 6quart saucepan, saute the garlic, chilies, and
spices in the peanut oil over moderate heat for 10 minutes, stirring
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 recipeludigest by molony molony@scsn.net on Feb 05, 1998