Thai-Style Chicken Soup PRINT
- YIELD: 4-6 servings
This is a recipe that I found with Cooks Illustrated (January 2007). This truly tastes like the Thom Kha Gai soup that I order at a local Thai restaurant. I love the coconut milk and lemongrass kick, with a splash of lime juice. It is very simple to make, and it always hits the mark with my family. I prefer to serve this as a main course, over rice. The garnish of fresh lime juice and cilantro is what really tops off this flavorful soup. You can also substitute shrimp, instead of chicken.
|1||teaspoon vegetable oil|
|3||stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise|
|3||large shallots , chopped|
|8||sprigs fresh cilantro leaves , chopped coarse|
|3||tablespoons fish sauce|
|4||cups low-sodium chicken broth|
|2||(14-ounce) cans coconut milk , well-shaken|
|½||pound white mushrooms , cleaned, stems trimmed, cut into ¼-inch slices|
|1||pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into ⅛-inch-thick pieces|
|3||tablespoons fresh lime juice from 2 to 3 limes|
|2||teaspoons red curry paste (Thai)|
|½||cup fresh cilantro leaves|
|2||serrano chiles , sliced thin (optional)|
|2||scallions , sliced thin on bias|
|1||lime , cut into wedges|
1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown).
2. Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes.
3. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
4. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer.
5. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
6. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.
7. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.
NOTE: I serve this soup over steamed rice.