Thai Style Chicken and Shiitake Soup Curry
Do you know that adding dried Shiitake mushrooms to curry makes it more delicious? The guanylic acid peculiar to dried Shiitake strengthens the Umami of the other ingredients, making the overall flavor of the curry richer.
Dried Shiitake can be added to any kind of curry, but Thai curry is a perfect match for dried Shiitake because it contains herbs!
Shiitake has two kinds of aroma.
1st aroma => Smelling with noses before eating.
2nd aroma => Feeling of fragrance after eating.
The 2nd aroma boosts the aromas of Thai curry, which feature herbs.
Recipe created by: DRY and PEACE
Ingredients
(serves 2)
-
10 g
Dried Shiitake mushrooms
-
150 g
Chicken breast
-
1/2 Tbsp
Flour
-
1/2 (120 g)
Onion (sliced thinly)
-
1/2 bunch (150 g)
Komatsuna (Japanese mustard spinach)
-
20 g
Green curry paste
-
1 Tbsp
Cooking oil
-
as desired
Cilantro
-
1 Tbsp
Nam pla fish sauce -A
-
200 ml
Coconut milk -A
-
100 ml
Shiitake soaking liquid -A
-
-
Steps
1
Rinse dried Shiitake mushrooms, soak in water to rehydrate, and slice. Reserve the soaking liquid for later use.
2
Cut the chicken breast into bite-sized pieces. Coat with flour.
3
Slice the onion thinly and cut the komatsuna into 4-5 cm length.
4
Add oil to pot and saute the green curry paste over low heat.
5
Once the curry paste is fragrant, add the onions and fry until soft.
6
Add 2) and stir fry. Squeeze liquid from Shiitake mushrooms and add with A ingredients to the pot when the chicken changes color.
7
When the chicken is cooked through, add the komatsuna. Turn off the heat once the komatsuna wilts.
8
Add cilantro as desired.
