Coconut Soup with Chicken
Description
Courtesy of Chef Jam Sanitchat, owner of Thai FreshIngredients
2 c. coconut milk
2 stalks lemongrass
2 red shallots
4 Thai chilies, divided
8 slices galangal
3 Kaffir lime leaves
8 oz. chicken breast, sliced
5 oz. oyster mushroom, artichoke hearts or hearts of palm
1 T. fish sauce, plus more to taste
1 t. palm sugar
3 T. lime juice
1 T. cilantro leaves
Methods/steps
In a soup pot, combine water or stock with coconut milk and bring to boil. Bruise lemongrass, shallots and two of the Thai chilies using a mortar and pestle, then add to the pot along with galangal and lime leaves. Simmer for a few minutes, then add the chicken and mushrooms, artichokes or hearts of palm. Turn down the heat and continue to simmer until chicken is cooked. Season with fish sauce and palm sugar.
In a serving bowl, mix some fish sauce with the lime juice, the rest of the Thai chilies (minced) and the cilantro. Ladle in the soup, stir and check seasoning. It should be rich, salty, sour and hot.
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