Spicy Chicken Thai Soup – Exploring the boundaries between culinary pleasure and pain

Spicy Chicken Thai Soup – Exploring the boundaries between culinary pleasure and pain

I
almost called this “Cream of Endorphin-releasing” soup, but it didn’t
quite have the same ring to it. Endorphins are those mysterious
pain-relieving, pleasure-giving chemicals released by your brain when
the body comes under some type of trauma. While intended as a support
mechanism when the body is seriously injured, two groups of people have
figured out how to intentionally induce the release of these precious
substances; athletes and spicy-food aficionados (actually there is a
third group that we really can’t discuss here). The “natural high” that
you hear athletes talk about is a result of these endorphins. Today’s
clip is in honor of the second group.
Most
fans of spicy foods know exactly what I’m talking about, that post-meal
euphoria that makes it worth every tear and bead of sweat. If you’ve
never experienced these feelings, today’s recipe is a great one for you
to try. By controlling the amount of red curry paste you add, you can
tailor this to your own threshold of pain. I used 2 full teaspoons of
this explosive paste. But, you can start slow, and add a bit more each
time you make it until you reach that perfect, beautiful, burning bliss.
The
only exotic ingredient would be the fresh lemongrass. I’ve found most
large grocery stores do carry it, but if not, you can substitute a few
tablespoons of lemon zest, or even some lemon verbena.

IIngredients:
2 1/2 pounds boneless skinless chicken thighs (about 10)
12 oz white mushrooms
1 red onion
3 tbl fish sauce
1/2 bunch cilantro
2 limes
2 14-oz cans coconut milk
2 tsp red curry paste (you’ve been warned)
4 clove garlic
4 inch piece ginger
3 stalks lemongrass (or lemon zest)
1 tbl vegetable oil

1 quart chicken stock

note: traditionally this soup is served with a side plate of sliced jalapenos, cilantro leaves, and lime wedges