THAI COCONUT CHICKEN SOUP
2 (14 oz.) cans light unsweetened coconut milk
4 cups chicken broth
2 cups thinly sliced shiitake mushrooms
3 stalks lemongrass, cut in half vertically and then into 4- to 5-inch pieces
1/4 cup fish sauce (nam pla)
2 tablespoons minced fresh ginger
3 cloves garlic, pressed or minced
1 serrano chili (or other hot pepper), sliced into rounds
1 tablespoon jaggery/coconut palm sugar (can substitute brown sugar)
2 teaspoons chili sauce (such as sambal or sriracha)
8 skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced green onions
1/4 cup thinly sliced Thai basil (or basil)
3 tablespoons fresh lime juice
1. Combine coconut milk, broth, mushrooms, lemongrass, fish sauce, ginger, garlic, hot pepper, palm sugar and chili sauce in large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors.
2. Add chicken; simmer until cooked through, about 5 minutes.
3. Mix in green onions, basil and lime juice.
4. Remove lemongrass before serving (or tell your guests not to eat it).
adapted from Bon Appétit, June 1998
Occasionally I see this at my supermarket, but I'm lucky
enough to live near a little produce store that sells a lot of
Asian and Latin ingredients. Their lemongrass is always
better than what they sell at the grocery store.
|I chopped mine about 2"-3", but I recommend |
chopping it 4"-5" (just to make it easier to remove).
|ginger and jalapeño pepper (I couldn't find a serrano)|
|I was scared if I cut my pepper into rings and kept the |
seeds/membranes, the soup would be too spicy for me.
So instead of rings, I just cut mine into large pieces.
|adding fish sauce to coconut milk, lemongrass, garlic and ginger|
I found this in the international section of my supermarket.
|adding the jaggery|
|slicing the chicken|
I could have sliced the chicken thinner
too, but it's hard (that stuff is slippery).
I bet this soup would taste good with tofu too.
|adding the chicken (most of it sank)|
|lime and basil leaves|
|adding the scallions|
|basil and lime juice added|
|mixed and ready|