Chicken Coconut Soup Recipe - Cooking Index
Chicken Coconut Soup Recipe - Cooking Index
Fragrant lemongrass, creamy coconut milk, pungent fish sauce, and hot chile flavor this aromatic soup from Thailand. My version is only moderately spiced. If you want a bolder spicy Thai flavor, double the amount of lemongrass and do not remove the seeds from the chile.
Type: Chicken, Poultry| 3 cups | 711ml | Chicken broth |
| Bottom 6" of 1 lemon grass stalk - cut 1" pieces, | ||
| And crushed with side of a cleaver | ||
| 3 | Thin slices ginger | |
| 1 | Coconut milk - (14 oz) | |
| 2 tablespoons | 30ml | Fish sauce |
| 1 | Boneless skinless chicken breast - thinly sliced | |
| 1/2 cup | 118ml | Canned straw mushrooms |
| 3 tablespoons | 45ml | Fresh lime juice |
| 1 | Serrano or jalapeño chile - seeded, slivered | |
| 1 tablespoon | 15ml | Chopped fresh basil |
In a large pot, bring the broth, lemongrass, and ginger to a boil. Reduce the heat to medium, add the coconut milk and fish sauce, cover, and simmer for 8 minutes. Add the chicken, mushrooms, lime juice, and chile and cook until the chicken turns opaque, about 5 minutes. Add the basil leaves just before serving. Ladle into individual soup bowls.
This recipe yields 4 servings.
Tip: Although lemongrass stalks are fibrous and are used to flavor soup rather than as an ingredient to be eaten, it is customary in Thai cooking to leave them in the soup when serving. You may prefer to discard them just as you would a bay leaf.
Microwave Method: Combine the broth, lemongrass, and ginger in a 2-quart microwave-safe casserole and cook on high for 5 minutes. Add the coconut milk, fish sauce, chicken, straw mushrooms, lime juice, and chile; cover and cook on high until the chicken is just tender, about 3 minutes. Add the basil leaves just before serving. Serve as above.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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