Kaeng Chud Kai Hed

This tasty chicken soup is a Thai speciality. Serve Kaeng Chud Kai Hed (kang chud kie hehd) as part of a Thai or Chinese meal.

1 x

4 lb. chicken

2 pints chicken stock

1 teaspoon salt

6 spring onions , finely chopped

2 tablespoons vegetable oil

2 garlic cloves, very finely chopped

2 tablespoons finely chopped coriander leaves

4 oz. bean sprouts, fresh or canned and drained

1 tablespoon soy sauce

4 Chinese mushrooms, soaked in warm water for

30 minutes, drained and finely chopped

1 small cucumber, peeled, skin reserved, and flesh finely chopped

Place the chicken in a large saucepan. Pour over the chicken stock and add the salt and spring onions . Cover the pan, place it over moderate heat and bring the stock to the boil. Reduce the heat to low and simmer for 1 to 1 ½ hours, or until the chicken is tender when pierced with the point of a sharp knife.

Remove the pan from the heat.

Using two large spoons, lift the chicken out of the stock and set it on a plate to cool. Pour the chicken stock into a large bowl and set aside.

When the chicken is cool enough to handle, tear it into shreds with your fingers, or place it on a wooden board and, with a sharp knife, cut the flesh into small cubes. Set aside.

In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the garlic, coriander leaves and bean sprouts. Fry, stirring constantly, for 2 minutes. Add the chicken, the soy sauce and the Chinese mushrooms, and fry, stirring constantly, for a further 3 minutes. Add the reserved stock and bring the soup to the boil. Reduce the heat to low and simmer for 3 minutes. Remove the pan from the heat and pour the soup into a warmed soup tureen.

Float curls of cucumber skin on the surface of the soup. Serve immediately, with the chopped cucumber flesh.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus