February 17, 2009 | Soup

I apologize for the quality of this photo, but I snapped it off quickly during a Thai dinner class as the students sat down to eat in the dining room and the lighting was terrible. I also neglected to take and step by step photos of this recipe, but it’s too good not to share.

Coconut Soup with Shiitake Mushrooms and Chicken
Serves 8

4 cups chicken stock
2 chicken thighs, skin on
1/4 teaspoon salt
1 stalk lemongrass, cut in 2-inch pieces and slightly smashed to release the fragrance
3 tablespoons soy sauce
1 tablespoon oyster sauce
pinch sugar
12 ounces shiitake mushrooms, sliced
2 cups coconut milk, shake well before opening can
2 teaspoons garlic, deep fried
1/2 cup small Thai basil leaves, whole (roughly chop if using large basil leaves)

Bring stock to a boil. Add chicken thighs, salt and lemongrass pieces and poach the chicken over low heat until cooked through, about 20 minutes. Remove and discard the lemongrass. Remove chicken, allow it to cool slightly, then shred the meat with a fork, discarding the skin and bones. Return chicken to stock and bring to a to a simmer. Add soy sauce, oyster sauce and sugar, then add mushrooms and simmer for 2 minutes. Add coconut milk, and garlic and simmer for 2 more minutes. Stir in basil just until heated through, then remove from heat and serve.

NOTE: You can substitute raw garlic for the deep fried garlic and regular basil for the Thai basil.