Chicken Coconut Soup with LemongrassRead Reviews >
- 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,
or grated zest of 1 large lime
- 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
DirectionsIn 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.
Rated 5 out of 5 by Vancouvergirl from Great for workday lunches This soup is absolutely delicious, and a cinch to make. I personally like to simmer the lemongrass, lime and galangal in the chicken broth for much longer than 1 minute - usually about 20 minutes or so for maximum flavour. I will often use chicken that has been leftover from a roast chicken dinner, and that works nicely. I've also experimented with different mushroom varieties, and all work well in this soup. Last, in a pinch, I have used Red Curry Paste (a particular common brand at many grocery stores) in place for the Red Chilli Paste when I didn't have any of the latter on hand. The soup keeps and reheats well, and I've often had it several times in the week for lunch - simple, filling and delicious!
Date published: 2014-02-19