The grossest thing ever recently happened to me. This is not in the least bit appetizing, but I just have to share because I’m still shocked that it happened and also I want to make sure none of you Milwaukee-ans go to this restaurant!! Dan and I were eating out at Thai-namite (on Brady St. in Milwaukee) which we normally really love. I’m a Thai food addict and this place was one of my favorites so we ate there about once a week (not exaggerating!). Well I was halfway through my usual dish, when I saw a WORM floating around in it!!!! A worm!!! It was disgusting!
The waiter seemed as horrified as we were and brought it to a woman who I assume was the manager. She nonchalantly apologized claiming it was probably on the basil leaves. Understandable, but don’t they wash them before putting them in customers’ food? She then offered to cook me something else, which I declined since I no longer had an appetite (I mean, really). Then she discounted us 25%. Can you believe it? 25% off for almost eating a worm. It was absolutely ridiculous. So if you live in Milwaukee, I would stay away from Thai-namite if I were you! I’m sure going to. Hooray Elephant Cafe on Farwell! Has anyone else ever had a bad experience like this at a restaurant?
Whew… sorry for my rant! Ironically, I have a Thai recipe for you today but don’t worry – all the ingredients are delicious.
Learn how to make this simple, tasty Thai Coconut Curry Soup! It reminds me of a mixture between Thai red curry and chicken soup. I couldn’t stop eating it! It’s also easy to make because it doesn’t require much preparation.
Begin the Thai Coconut Curry Soup by adding your ingredients into the crock pot. You will need:
1 14 oz can of coconut milk,
1 Tbsp Thai red curry paste (found in the Asian section of your grocery store),
2 cups chicken broth,
3/4 lb boneless, skinless chicken breasts (I put them in frozen),
4 oz sliced white mushrooms,
2 lemongrass stalks, bruised,
To bruise lemongrass:
Take the stalk, peel off the dry, outermost layers and discard. Cut off the lower bulb and discard as well. Cut the stalk into 2-3 inch lengths and lightly crush each with the side of a large knife. This will release the incredible flavor of the lemongrass into your soup!
1 Tbsp minced fresh ginger,
and 1 8 oz can of bamboo shoots (drain first).
Cover the crock pot and cook on LOW for 4 hours or on HIGH for 2-3 hours.
When the chicken is cooked through and the soup looks ready, remove the lemongrass with a slotted spoon or a fork.
Next, remove the chicken to a cutting board and slice into small pieces. Place the small pieces back into the crock pot.
Squeeze fresh lime juice to taste into the soup. I used 2 limes (approximately 3 Tbsp) but add more or less based on your preference. Add plenty of salt and pepper to taste.
That is it! I told you it’s easy! You could easily modify this as well to add your favorite Thai ingredients. I think onions, baby corn, and bell peppers would be delicious!
Thai Coconut Curry Soup
Adapted from 365 Days of Crockpot
1 14oz can coconut milk
1 Tbsp Thai red curry paste
2 cups chicken broth
3/4 lb boneless skinless chicken breasts
4 oz white mushrooms, sliced
2 lemongrass stalks, bruised (see directions for bruising above)
1 Tbsp minced ginger
1 8oz can sliced bamboo shoots, drained
Fresh lime juice to taste (~3 Tbsp or 2 limes)
Salt and pepper to taste
- Combine coconut milk, curry paste, broth, chicken, mushrooms, lemongrass, ginger, and bamboo shoots in crock pot.
- Cover and cook on LOW for 4 hours or HIGH for 2-3 hours.
- When soup is cooked, remove lemongrass with fork or slotted spoon. Remove chicken to cutting board and slice into small pieces or shred and return to crock pot.
- Add in lime juice to taste. Season with salt and pepper to taste.