- 6
Ingredients
- 1 lb boneless skinless chicken breasts
- 3 cups chicken stock
- 1 (14 oz) can reduced-fat coconut milk
- 1 tbsp grated lime zest (or 5 kaffir lime leaves, cut into thin shreds)
- 2 tbsp grated fresh ginger (or 3 tbsp shredded fresh galangal)
- 2 lemongrass stalks, only the tender inner parts, finely chopped
- 1/3 cup freshly squeezed lime juice
- 1/4 cup Thai or Vietnamese fish sauce
- 2 tbsp firmly packed light brown sugar
- 2 tsp Thai red curry paste
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh cilantro, for garnish
Preparation
Step 1
1. Pound the chicken breasts to an even 1/2” thickness. Place on a sheet of plastic wrap and move to the freezer for 10 to 15 minutes or until firm.
2. Cut the chicken into 2” strips and then cut the strips against the grain into slices. Refrigerate until ready to use.
3. Combine the stock, coconut milk, lime zest, ginger, lemongrass, lime juice, fish sauce, brown sugar and curry paste in a three-quart soup pot and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer for five minutes.
4. Add the chicken to the soup and cook, stirring frequently, for three minutes, or until the chicken is cooked through and no longer pink. Season to taste with salt and pepper, if necessary.
5. Serve immediately, sprinkling some cilantro on each serving.