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Quick Thai Coconut Soup
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Description
A fast version of the Thai restaurant favorite; this chicken soup is both deliciously spicy and cooling at the same time.
Ingredients
- 4 cups Chicken Stock Or Broth
- 1 stalk Lemongrass, Cut Into Four Pieces
- 1 piece Galangal (thai Ginger), About 1 1/2 Inches, Peeled And Sliced
- 4 whole Kaffir Lime Leaves, Torn Into Pieces
- 2 whole Limes, Juiced
- 3 Tablespoons Fish Sauce
- 1 pound Boneless Skinless Chicken Breasts, Sliced Into Thin Strips
- 1 whole Serrano Chili Seeded And Minced
- 4 ounces, weight Chanterelle Mushrooms, Sliced
- 1 can (15 Oz. Can) Coconut Milk
- 1 bunch Fresh Cilantro, Chopped
Preparation
Bring the chicken stock to a simmer with the lemongrass, galangal and lime leaves.
Add the lime juice and fish sauce, simmer again, and then add the chicken, minced chili, mushrooms and coconut milk.
Continue simmering until the chicken has cooked through, about fifteen to twenty minutes.
Ladle into bowls and serve with cilantro on top.
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lunamoon on 11.26.2010
Oooh! I want to try this! I guess I could use some low fat coconut milk? I had no idea that galangal was thai ginger! I use it in non-cooking endeavors so this really caught my eye. I’ll let you know how it turns out!