Thai Chicken and Coconut Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We've deviated slightly from the classic version of a popular Thai soup by adding rice to make it more substantial. Serve it with lime wedges; a squirt at the table does wonders. Ingredients:
1 pound boneless, skinless chicken breasts (about 3), cut into 2 1/2-by-1/4-inch strips |
3 tablespoons asian fish sauce (nam pla or nuoc mam) |
1 1/2 tablespoons lime juice |
1 quart plus 3/4 cup canned low-sodium chicken broth or homemade stock |
3 stalks lemongrass, bottom third only, peeled, smashed, and cut into 2-inch pieces, or three 3-inch-by-1/4-inch strips lemon zest |
1 1- inch piece peeled fresh ginger, cut into thirds |
1/2 cup long-grain rice |
1 3/4 cups unsweetened coconut milk (15-ounce can) |
2 fresh red chiles or jalapeño peppers, seeds and ribs removed, cut crosswise into thin slices |
3 tablespoons chopped cilantro |
Directions:
1. In a medium glass dish or stainless-steel pan, combine the chicken strips with the fish sauce and lime juice. Set aside.
2. In a large saucepan, bring the broth, lemongrass, and ginger to a simmer. Add the rice; simmer until the rice is almost done, about 15 minutes.
3. Add the coconut milk and bring back to a simmer. Stir in the chicken and marinade and cook until the chicken is just done, about 2 minutes. Stir in the chiles and cilantro.
4. Wine Recommendation: Semidry German riesling proves its food-friendliness by complementing this complex soup.
5. Notes: Asian fish sauce is available at Asian markets and many supermarkets
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