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This is a delicious version of popular Thai Coconut Soup. “Gai” means chicken- the main ingredient in this soup. I hope you enjoy it as much as our guests at Bistro @ Canyons do!
1 red bell pepper, sliced
1 red onion, sliced
7 Thai chilies
1/4 cup ginger, minced or 12 cubes Dorot Gardens Frozen Ginger
1 and 1/2 tablespoons garlic, minced or 4-5 cubes Gefen Frozen Garlic
2 and 1/2 cups mushrooms, quartered
2 cans coconut milk
1 lemon
1 bunch basil, torn
1 bunch cilantro, torn
1/2 bunch scallions, chopped
2 quarts Manischewitz Chicken Broth or other chicken stock
3 stalks lemongrass
Heat oil for sautéing in a large pot and sauté pepper, onion, Thai chilies, ginger, garlic, and mushrooms. Once nicely browned, add the stock. Place the stems from the basil and cilantro into cheesecloth and add to soup. Puree the lemon grass in a blender, place it in cheesecloth, and add to soup. Let simmer for 45 minutes
Add coconut milk, lemon juice (squeezed from the lemon), the lemon itself, and the scallions. Add about half the torn basil and cilantro to the soup. Let simmer for another 45 minutes, without bringing to a hard boil. Add soy sauce to taste at the end.
Before serving, let soup sit for about a day so all the flavors can come together
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