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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.
Ingredients
| 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 |
| 1 | tablespoon sugar |
| 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) |
| Garnish | |
| ½ | cup fresh cilantro leaves |
| 2 | serrano chiles , sliced thin (optional) |
| 2 | scallions , sliced thin on bias |
| 1 | lime , cut into wedges |
Directions
Instructions
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.
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