My version of the popular Thai chicken coconut soup. You can substitute shrimp or chunks of fish for the chicken.
Ingredients
- 3 cans (14 to 14 1/2 ounces per can) chicken broth
- 2 cans (13 to 13 1/2 ounces per can) light coconut milk
- 2 teaspoons galanga powder, or 1 1/2 to 2 inches of fresh galanga root finely minced
- 6 green onions (scallions), finely chopped
- 1 to 3 lemon grass stalks: finely chop the pale bottom section; don’t use the tougher green portion
- 3 to 5 keffir lime leaves (a.k.a., curry leaves), fresh or dried, crumbled
- 3 to 5 small hot chiles (e.g., serranos), chopped
- 4 chicken breasts (about 2 pounds), skinned and boned, and cut into 1/2 to 3/4 inch pieces
- juice of 2 limes
- 3 tablespoons Thai or Vietnamese fish sauce (nuoc mam)
- 1/3 cup chopped cilantro
Method
- In a large pot, bring the chicken broth and coconut milk to a gentle simmer.
- Stir in the galanga, green onions, lemon grass, keffir leaves and chiles.
- Stir in the chicken pieces.
- After the chicken has cooked (about 5 to 8 minutes; much less time needed for seafood, about 2 to 4 minutes), stir in the lime juice, fish sauce and cilantro.
- Serve hot. Refrigerate leftovers —it’ll get spicier the next day. Yum!
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