1 large chicken breast half, cut into small bite-sized strips6 oz smoked tofu, thinly sliced
1 quart chicken broth
1 can coconut milk
1 medium onion, sliced
1 red bird, Seranno or jalapeño pepper, thinly sliced
2 cloves garlic, minced
1/2-inch piece fresh ginger, minced
1 Tbsp nam pla, Thai fish sauce
1/3 cup dried shiitake mushrooms
1 crown broccoli, cut into small pieces, about 2 cups
1 cob corn, kernels sliced off, or ~ 1/3 cup corn kernels
1 lime cut into eight wedges
First, rehydrate the mushrooms in a medium bowl of hot water. Toss them about as they soak two to three times over the course of about 15 minutes.
Heat a bit of canola oil in a soup pot and sauté the onion and pepper for about 8-10 minutes, until the onions soften and begin to take a bit of color. Add the garlic and ginger and cook another 2-3 minutes. Remove to a small bowl. In the same pot, brown the chicken for about 3-4 minutes, adding a dash more oil if needed.
Drain the mushrooms and slice coarsely. Add the broth, coconut milk, nam pla, mushrooms and tofu to the pot. Return the onion mixture to the pot. Bring to a boil and stir in the broccoli and the corn. Return to a boil, stir and remove from heat. Allow soup to sit about 2-3 minutes. Serve soup in bowls, topped with cilantro leaves, and sprinkled with the juice of a few lime wedges.
Serves four.
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