Chicken Coconut Soup with Lemongrass
Chicken Coconut Soup with Lemongrass is rated
out of
5 by
2.
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
4 to 6
Serves 4 to 6.
One of the most-requested dishes in Thai restaurants is this soup, called tom kha gai. It is also easy to prepare at home, however, once you have the right ingredients on hand. While you may not be able to find makrut lime leaves or galangal (a gingerlike rhizome) at your market, grated lime zest and fresh ginger work well in their place. Bottled fish sauce and canned coconut milk are now widely available, so this delicate and fragrant soup can grace your table often.
Ingredients:
- 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 makrut 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
Directions:
In 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.
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.
Serves 4 to 6.
Adapted from
Williams-Sonoma Lifestyles Series,
Soup for Supper,
by Joyce Goldstein
(Time-Life Books, 1998).
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Rated 5 out of
5
by
Tina from
Great soup or tagine dish!
I made this dish as a soup with the substitutes (ginger, lime zest) and added red curry paste. It was excellent! Then I recreated this dish again with a twist. I used it in my new tagine. Leaving out the chicken broth and using whole chicken thighs. It came out amazing and definitely want to make again and again.
Date published: 2021-05-14
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