Chicken Coconut Soup With Lemongrass
With its aromatic blend of galangal, lemongrass, and kaffir lime leaves in a creamy coconut base, this Thai-inspired chicken soup will transport you to the streets of Bangkok. Each spoonful bursts with flavors of spicy chili paste, tangy lime juice, and savory fish sauce, creating a delicious harmony of tastes that will warm your soul with every sip. Top it off with fresh red chilies and cilantro leaves for a vibrant finish that's as pleasing to the eyes as it is to the palate.
— Constant Cookbook
Ingredients
- 4 cups chicken broth
- 8 large slices peeled fresh galangal or 4
- slices peeled fresh ginger
- 1 large lemongrass stalk, cut into 2-inch pieces,
- crushed
- 16 fresh kaffir lime leaves, torn in half,
- 2 cans (each 14 oz.) coconut milk
- 1/4 cup lime or lemon juice
- 2 to 3 Tbs. Thai fish sauce
- 2 Tbs. light brown sugar
- 1 Tbs. red chili paste
- 1 lb. boneless, skinless chicken breasts, cut into
- bite-size pieces
- 1/2 lb. fresh white mushrooms, brushed clean and
- thinly sliced
- 5 small fresh red or green chilies, sliced
- crosswise paper-thin
- Fresh cilantro leaves for garnish
Instructions
- In a large saucepan, combine the broth, galangal, lemongrass and lime leaves. Place over medium heat and slowly bring to a boil. Boil for 1 minute.
- Reduce the heat to low, add the coconut milk, stir to combine and bring to a simmer. Add the lime juice, fish sauce, brown sugar and chili paste; mix well and simmer for 5 minutes. Add the chicken pieces and simmer until tender, 4 to 5 minutes. Add the mushrooms and simmer until tender, about 1 minute more.
- To serve, ladle into warmed bowls. Float the chili slices and cilantro leaves on top.
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