Spirit House Thai chicken/smoked salmon soup by Nerina. A Thermomix <sup>®</sup> recipe in the category Soups on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Spirit House Thai chicken/smoked salmon soup

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Ingredients

4 portion(s)

Curry base

1 red chilli, dried, Chopped roughly and soaked in hot water
1 long red chilli, Chopped roughly
2 cloves garlic
2 shallots, Or red onion if none available
1 level tsp sea salt flakes
1 level tsp shrimp paste
Reserved chilli soaking water

Soup

1 cans coconut milk
400 g water
2 level tbsp chicken stock paste, Or to taste
2 stalks lemongrass, Pounded
3 leaves Kaffir lime leaves, Remove stem, and tear or slice very thin
2 level tablespoons fish sauce
I heaped tsp palm sugar
500 g skinless chicken thigh, Chopped into 2-3 cms pieces

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6

45min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Alcohol-free Children food Egg free Gluten free Lactose free Non-dairy Nut free Chef recipes Cooking for 2 person Cooking for students Pantry Take away food Cooking Easy Low budget Quick Asian Brunch Dinner Lunch Supper Everyday Thai Meat dish

Recipe's preparation

Curry Base

Place dried red chilli, fresh chilli, garlic, shallots, salt and shrimp paste into bowl. Chop, MC inserted, speed 10 for 3 seconds. Scrape down the sides of bowl and repeat. Add the chilli soaking water a few tablespoons at a time and repeat the chopping process until you have a smooth paste.
Add coconut milk, water , chicken stock paste and chicken. Cook at 100 degrees, 20 mins, speed 1

. If the chicken requires more cooking time add another 2-5 minutes.

Add lemon grass and kaffir lime leaves, then to adjust the balance of flavours, add the fish sauce, sugar and lime juice. Stir to combine for 1 minute, speed 1

. If required remove lemon grass (I leave it in) and serve in bowls topped with curled spring onions and slices of thinly sliced chilli.

Accessories you need

Simmering basket
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Spatula TM5/TM6
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Tip

This recipe is based on Spirit House' Coconut Soup of Smoked salmon and is delicious and easy to make. If you want to make the smoked salmon version, use 300g of smoked trout, flaked into the bottom of the soup bowls, omit chicken from the cooking process. Pour the hot soup over salmon to heat through and serve.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.