Thai Style Chicken and Shiitake Soup Curry
Thai Style Chicken and Shiitake Soup Curry
Thai curry will become more delicious with dried Shiitake mushrooms. Just add Japanese dried Shiitake mushroom!
Shiitake has two kinds of aroma.
1st aroma => Smelling with noses before eating.
2nd aroma => Feeling of fragrance after eating.
The 2nd aroma boosts aromas of Thai curry, which feature herbs.
Recipe created by: DRY and PEACE
(serves 2)
- Dried shiitake mushrooms
- 10 grams
- Chicken breast
- 150 grams
- Flour
- 1/2 tablespoons
- Onion (sliced thinly)
- 1/2 (120 grams)
- Komatsuna greens
- 1/2 bunch (150 grams)
- (a type of Japanese Rape)
- Green curry paste
- 20 grams
- Cooking oil
- 1 tablespoon
- Cilantro
- as desired
- Nam pla fish sauce ●
- 1 tablespoon
- Coconut milk ●
- 200 ml
- Shiitake soaking liquid ●
- 100 ml
Rinse dried shiitake mushrooms, soak in water to rehydrate, and slice. Reserve the soaking liquid for later use.
Cut the chicken breast into bite-sized pieces. Coat with flour.
Slice the onion thinly and cut the komatsuna into 4-5 cm length.
Add oil to pot and saute the green curry paste over low heat.
Once the curry paste is fragrant, add the onions and fry until soft.
Add 2) and stir fry. Squeeze liquid from shiitake mushrooms and add with ● ingredients to the pot when the chicken changes color.
When the chicken is cooked through, add the komatsuna. Turn off the heat once the komatsuna wilts.
Add cilantro as desired.