I have some relatives in Utah and whenever I visit we always seem to go this lovely little Thai Restaurant called the Bankok Grill. The food was great, but I was particularly impressed with the coconut soup. I’ve never had that soup at any other place, but I was inspired to make my own, so I did a little research and this is what I’ve come up with.
1 large Chicken Booby
2 tsp Thai fish sauce
2-3 tsp lime juice
2-3 tsp Red pepper paste
1 tbs Brown Sugar
1 cup Coconut milk (preferably unsweetened)
1 cup Chicken stock water
1/2 of a Tomato
1/4 – 1/2 Bell Pepper
Cilantro to taste
Place chicken broth and coconut milk in a 1:1 ratio in a medium pot over MEDIUM-LOW heat. DO NOT LET THIS COME TO A BOIL!!
Slice some ginger and stick it in the solution. This will give the broth more flavor.
Chop up the mushrooms, tomato, onions, and bell pepper. I cut the bell pepper into cross-sections, and it magically made an ‘m’ shape. Like the icon of the very restaurant that poor college students turn towards to fill their empty souls. Anyways. I don’t want you to have to resort to going to McDonalds, that’s the whole point of this blog!
Add the mushrooms, and onions!
After about 2-4 minutes, add the Bell Pepper, Tomato, 2-3 tsp lime juice, 2-3 tsp brown sugar, 2-3 tsp fish sauce, and Cilantro.
If desired, add a spoonful of Red Pepper Paste to taste.
Cut up the chicken breast.
Add Chicken breast to the mixture.
Cook on medium to LOW heat for about 5 minutes, or until the chicken is cooked thoroughly. Remember do not let it come to a boil!!
Serve with cilantro on top, or with rice.
This is what happens when you let it come to a boil:
This is what you get if it isn’t boiled: (don’t worry the chicken does in fact cook)