← Back to Search Results
Thai
Chicken Soup with Coconut Milk and Lemongrass

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A more-or-less traditional Thai dish that has been on the Vong menu since its opening, this combines bright flavors and a lovely combination of colors—the soup is yellow, with brown shiitake, white chicken, and bright green cilantro peeking through the broth.

The base of this can be prepared in advance and, in fact, tastes better when it is done a day ahead. To turn into a main course, increase the amount of chicken to a pound or more, and serve with white rice, which can be eaten on the side or spooned into the soup.

Yield: Makes 4 servings

Ingredients

  • 1 stalk lemongrass
  • 1 tablespoon canola, grapeseed, or other neutral-flavored oil
  • 1 medium onion, minced
  • 1 garlic clove, minced
  • 2 teaspoons Thai red curry paste or curry powder
  • Six 1/8-inch-thick slices galangal or ginger, not peeled
  • 3 lime leaves, dried or fresh
  • 4 cups Rich Chicken Stock or other stock

  • 12 ounces boneless, skinless chicken breast
  • 2 cups shiitake mushrooms
  • One 13- to 14-ounce can unsweetened coconut milk
  • Juice of 2 limes
  • 2 tablespoons nam pla or nuoc mam (Asian fish sauce)
  • 3 scallions, trimmed and minced on the diagonal
  • ¼ cup minced cilantro

Directions

1. Trim the lemongrass of its outer sheath and hard ends, whack it in a few places with the back of a knife, then cut it into 2 or 3 pieces. In a deep skillet or medium saucepan, combine the oil, onion, and garlic and tum the heat to medium. Cook a minute, stirring, then add the lemongrass, curry paste, galangal or ginger, and lime leaves.

2. Cook, stirring, for 3 or 4 minutes, then add the stock. Bring to a boil, then reduce the heat to medium, and cook at a moderate boil for about 15 minutes. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)

3. While the broth cooks, cut the chicken breast into ½- to ¾-inch cubes. Remove the stems from the shiitakes and discard or reserve for stock; cut the caps into quarters or eighths.

4. Add the coconut milk, then the chicken and the mushrooms to the broth. Cook for about 5 minutes, or until the chicken is done.

5. Stir in the lime juice and nam pla; taste and adjust the seasoning. Divide among 4 bowls, then garnish with the scallions and cilantro and serve. You may remove the galangal and lemongrass before serving, or leave them in; they are delicious to gnaw on at the table.


© 1998 Jean-Georges Vongerichten and Mark Bittman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Rich Chicken Stock. For nutritional information on Rich Chicken Stock, please follow the link above.

360kcal (18%)
49mg (5%)
7mg (11%)
17mcg RAE (1%)
804mg
102mg
22g
2g
2g
11g
54mg (18%)
814mg (34%)
22g (110%)
27g (42%)
4mg (25%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
cooking-for-friends Cooking for Friends
by Gordon Ramsay
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
cook-with-jamie Cook with Jamie
by Jamie Oliver
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
flavor Flavor
by Rocco DiSpirito
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-sweet-life The Sweet Life
by Kate Zuckerman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?