Thai Coconut and Velvet Chicken Soup

December 10, 2013

Velveting chicken is an Asian technique that makes the chicken so incredibly tender. Ever wonder why you can’t get you sautéed chicken as tender as it is in an Asian restaurant? Velveting is the key. The tender chicken compliments this delicious Thai coconut soup.

For velveting chicken:
1 boneless skinless half chicken breast, cut crosswise into abut 1? wide and 1/4? thin
1 large egg white
1 tablespoon vegetable oil
1 tablespoon cornstarch
1/2 tablespoon seasoned rice wine vinegar
1/2 teaspoon kosher salt

For Soup:
1 tablespoon vegetable oil
1 tablespoon red chili paste
4 cups chicken stock
2 cups coconut milk (unsweetened)
3 tablespoons Asian fish sauce
1 stalk lemongrass, sliced (white part only, smashed with back of knife then sliced crosswise- saving the green leaves part for garnish)
8 paper-thin slices of unpeeled ginger
1 thai or serrano chile, sliced thinly
1/2 pound assorted mushrooms (white, shiitake, oyster)
1 lime, juiced
1 tablespoon cilantro, chopped

Velvet the chicken. Whisk together egg white, vegetable oil, cornstarch, rice wine vinegar and salt. Add chicken and coat. Place in refrigerator for 30 minutes to marinate. While chicken is in the...
See the full directions on my site

Nutritions

Calories
217

Sodium
363mg
15% DV

Fat
16g
25% DV

Protein
5g
11% DV

Carbs
11g
3% DV

Fiber
2g
11% DV