March 22, 2010

Thai Coconut Chicken Soup

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By KSEE Sunrise

Story Published: Oct 30, 2007 at 1:42 PM EDT

Story Updated: Oct 30, 2007 at 1:42 PM EDT

Ingredients

1 quart chicken stock
1 stalk lemongrass, white part only, split lengthwise and cut into 1" pieces
3 kaffir lime leaves, torn into small pieces
1 three-inch piece fresh ginger, peeled & thinly sliced
3 small Thai chilies, thinly sliced, or to taste
2 tsp. minced fresh garlic
1 13-ounce can unsweetened coconut milk
2 Tbsp. Thai fish sauce
juice of 4 limes
2 cups shredded cooked chicken
2 cups mushrooms of choice (preferably Shitake or Oysters)
2 tsp granulated sugar
salt & pepper to taste
¼ cup chopped fresh cilantro leaves

Directions

Bring stock to a boil over medium heat in a soup pot. Add the lemongrass, kaffir lime leaves, ginger, chilies & garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes.

Uncover & stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice & chicken.
Simmer a few three or four minutes to heat newly added ingredients.
Serve piping hot in warmed soup bowls. Garnish with the chopped cilantro.

Note: Traditionally all the lemongrass stalks, ginger and Kaffir leaves are left in the soup and are carefully avoided when eating the soup. You may, of course, remove them with tongs or a slotted spoon if you like.

Recipe Courtesy: Chef Roy Harland, <a href="http://restauranteur.com/slates" Slates Restaurant</a>

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