THAI COCONUT
MILK AND CHICKEN SOUP RECIPE
A classic
soup you’ll find on every stateside Thai menu. The Secret is having a
rich chicken stock.
Ingredients:
8 ounces diced chicken thigh/breast
4 cups chicken stock, canned will do
1 can @ 14 ounces unsweetened coconut milk
2 ounces bruised and sliced lemon grass
2 or 3 pieces dried Galangal root, Ka or Laos powder
2 tablespoons palm sugar, regular will do
6 ounces sliced red onion
3 tablespoons fresh lime juice, bottled is fine
2 to 4 Kaffir lime leaves, citrus leaves
1 can @ 14 ounces straw mushrooms
4 to 6 hot chili peppers sliced, chili paste is OK
1 tablespoon fish sauce
4 ounces whole leaf cilantro, cilantro will DO
Instructions:
1. Add
diced protein to chicken stock, bring to boil
2. Combine
and add all the other ingredients except cilantro, back to boil
3. Remove
from heat, present and garnish with cilantro