Chicken and Coconut Milk Soup
Published by Clarkson Potter
This is well worth a trip to a Thai or gourmet market for authenticity’s sake. Galangal (also known in Laos as ka) is a root that’s a little less pungent than ginger.
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursehot appetizer
Dietary Considerationegg-free, gluten-free, lactose-free, low carb, peanut free
Taste and Texturecreamy, herby, savory, spiced, tart
Type of Dishchicken soup
- 2 1/3 cups canned coconut milk (19-ounce can)
- 1 cup Basic Chicken Broth
- 2 large chicken breasts, or ¼ chicken, boned, skinned, and cut into bite-size pieces
- 2 stalks lemon grass, cut into 1-inch pieces
- 2 kaffir lime leaves, or 2 strips lime peel
- 1 3-inch piece galangal, or fresh gingerroot
- 3 serrano or Thai chiles, seeded and minced
- 1½ tablespoons nam pla (Thai fish sauce)
- Juice of 1 lime
- 2 scallions, green and white parts, finely sliced
- 4 fresh cilantro sprigs, leaves only
In a medium saucepan, bring the coconut milk and broth to a boil. Add the chicken, lemon grass, kaffir lime leaves, and galangal or ginger. Simmer, partially covered, for 15 minutes, or until the chicken is tender.
Remove from the heat. Strain out the lemon grass, lime leaves, and gaiangal. Stir in the chiles and reheat to simmering. Before serving, stir in the nam pia and lime juice. Ladle the soup into individual bowls and sprinkle with scallions and cilantro.
1994 Linda Zimmerman