Chicken and Coconut Soup (Thailand) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe comes from the 2005 cookbook, The Best Recipes in the World. Ingredients:
1 quart coconut milk |
1 cup chicken stock |
1 lb chicken breast, boneless, skinless, cut into 1-inch strips |
3 lemongrass, stalks trimmed, smashed, cut into 2-inch lengths |
3/4 inch fresh ginger, cut into 10 slices |
1 teaspoon red pepper flakes |
4 fresh lime leaves, fresh, roughly chopped |
1 cup button mushroom, sliced |
3 tablespoons fish sauce (nam pla) |
3 tablespoons lime juice, fresh |
1 teaspoon granulated sugar |
1 dash salt |
1 dash pepper |
1/4 cup fresh cilantro leaves, chopped (optional) |
Directions:
1. In a large saucepan, combine coconut milk & chicken stock, bringing to a boil over medium-high heat. Lower the heat, add the chicken pieces & simmer about 10 minutes or until cooked through. Remove chicken with a slotted spoon & set aside.
2. Add lemongrass, ginger, chile & lime leaves & simmer for 15 minutes.
3. Remove larger pieces of spices with a slotted spoon, then return the chicken to the saucepan, along with the mushrooms & heat through, about 3 minutes.
4. Turn off the heat & stir in the fish sauce, lime juice & sugar, then season with salt & pepper, before garnishing with the cilantro, if desired.
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