LibreRecipes

Coconut Chicken Soup

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Rating

Calories

351.0

Protein

23.0

Sodium

1826.0

Fat

24.0

Description

This refreshing yet rich northern Thai soup is called tom kha gai. It is quite easy to prepare, and much of the flavor comes from the garnishes stirred with the soup after it is cooked: the fresh lime juice, the chiles, the cilantro leaves, and the nam prik pao, a roasted chile curry paste that can be bought in most supermarkets. The Thai red curry paste, fish sauce, and canned coconut milk called for in the ingredient list are all sold in the international aisle of the local supermarket, or you can try to get all the Thai ingredients called for through the fun, online Thai supermarkets at www.importfood.com and www.templeofthai.com.

Ingredients

One 14-ounce can coconut milk

6 thin slices fresh galangal or 4 slices fresh ginger

2 lemongrass stalks, tough outer portion removed tender portion only, chopped and crushed in mortar

5 fresh kaffir lime leaves, torn inhalf, or 1 tablespoon grated lime zest

3/4 pound boneless and skinless chicken breast, thinly sliced

5 tablespoons Thai or Vietnamese fish sauce

2 tablespoons palm sugar or granulated sugar

1/2 cup fresh lime juice

1 teaspoon Thai red curry paste

1/4 cup coarsely chopped cilantro (fresh coriander)

25 fresh green bird's-eye chiles or 15 fresh green Thai chiles or 8 green serrano chiles, crushed in a mortar with the pestle

Directions

1. In a wok or large pot, combine 1 cup of the coconut milk with the galangal, lemongrass, and lime leaves and bring to a boil. Add the chicken, fish sauce, and sugar, reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes. Add the remaining coconut milk and heat to just below boiling, about 3 minutes.
2. Divide the lime juice and curry paste into individual serving bowls and ladle the soup over them. Garnish each bowl with the cilantro and crushed chile peppers. Serve immediately.

Coconut Chicken Soup

Info

Description

Ingredients

Directions

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