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
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