Thai Coconut Chicken Soup

Thai Coconut Chicken Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    quart chicken stock, recipe follows

  • 1

    stalk lemon grass, white part only, cracked open with the flat side of a knife

  • 3

    kaffir lime leaves, fresh or dried, hand torn

  • 1

    (3-inch) piece fresh ginger, peeled and thinly sliced

  • 2

    small Thai chilies, halved lengthwise

  • 2

    garlic cloves, crushed

  • 1

    (13-ounce) can unsweetened coconut milk

  • 2

    tablespoons Thai fish sauce (nam pla)

  • teaspoons sugar

  • 1

    (8-ounce) can straw mushrooms, rinsed

  • 4

    limes, juiced

  • cups shredded cooked chicken

  • Kosher salt and freshly ground pepper

  • ¼

    cup chopped fresh cilantro leaves

  • Chicken Stock:

  • 1

    whole free-range chicken (about 3½ pounds), rinsed, giblets discarded

  • 2

    carrots, cut in large chunks

  • 3

    celery stalks, cut in large chunks

  • 2

    large white onions, quartered

  • 1

    head of garlic, halved

  • 1

    turnip, halved

  • ¼

    bunch fresh thyme leaves

  • 2

    bay leaves

  • 1

    teaspoon whole black peppercorns

Directions

Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth. Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves Chicken Stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.


Nutrition

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