Coconut milk soup with chicken

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I have been wanting to post this recipe since we made this AMAZING soup in Thailand last year at this time... We were cleaning out the office last night... And by we I mean my house husband and came across it! This is one of the best soups I have EVER had. SO flavorful and comforting. They say on an extremely hot day nothing cools you down like a bowl of soup which sounds bizarre but it did the trick on this +40 degree day. Hope you enjoy as much as we did... Can't wait to make it again :)

Ingredients:
1/2 lb. chicken, boneless, skinless cut thinly
2 tomatoes cut in quarters
1/2 onion cut in 4
5 mushrooms cut in half
2 fresh kaffir lime leaves
1/4 cup thinly sliced galangal (we don't have this readily available so I would say 2 Tbs. ginger root)
2 Tbs. thinly sliced shallots
1/4 cup thinly sliced fresh lemon grass
2 crushed red hot chilies
1 crushed coriander root
1/4 chopped coriander stem and leaves
1/4 cup chopped spring onion
4 dried small red chilies
1 Tbs. fish sauce
1 Tbs. lemon juice
1 1/2 cups coconut milk

Directions:
1. Remove the stems from the kaffir lime leaf and cut them into small pieces
2. In a pot, heat the coconut milk to medium heat and add the lemon grass, kaffir lime leaves, ginger, red hot chili, shallots and coriander root.
Boil until fragrant- about one minute.
3. Add chicken and let boil for 1 minute. Add mushroom, tomato, and boil for another 30 seconds
4. Add fish sauce, fried chilies, spring onion, and coriander leaf. Boil briefly and remove from heat.
5. Add lemon juice and serve hot, garnish with coriander leaves.

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