Chicken Coconut Soup with Lemongrass
- 4 c. chicken broth
- 8 large slices peeled fresh galangal or 4 slices peeled fresh ginger*
- 1 large lemongrass stalk, cut into 2-inch pieces and crushed
- 16 fresh kaffir lime leaves, torn in half, or grated zest of 1 large lime*
- 2 (14-oz.) cans coconut milk
- 1/4 c. lime juice
- 2-3 T. Thai fish sauce**
- 2 T. light brown sugar
- 1 T. red chili paste
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 pound white mushrooms, sliced (I don't use)
- 5 small fresh red or green chilies, sliced cross-wise paper-thin
- fresh cilantro for garnish
*I use the more ordinary of these ingredients
**a strong taste--if you're new to this, use the smaller amount
- Cook chicken in water to cover (season with salt and pepper) just until it's barely done (a step our instructor added).
- Bring broth, galangal, lemongrass, and lime leaves to a boil over medium heat. Boil for 1 minute.
- Reduce heat to low, stir in coconut milk, and bring to a simmer. Add lime juice, fish sauce, brown sugar, and chili paste; mix well and simmer for 5 minutes. Add chicken pieces and simmer until tender (a few minutes). Add mushrooms, if using, and simmer for 1 more minute.
- Float chili slices and cilantro leaves on top of each serving.