Spicy Coconut Milk and Chicken Soup
We decided we had to find a recipe for this after sampling it at all four of Portland's Thai restaurants. When we served it to Dorothy Vestal in February '89, she complained about the calories, but ate every drop. It is too good to pass up. This recipe serves 4 to 6 people, depending on how many unadventurous children are in the group. If you need galanga root or lemon grass or coconut milk, call us -- we'll send it. The soup is that good.
Ingredients
5 cups chicken broth
2 cups unsweetened coconut milk (canned)
1/2 cup lemon juice, fresh
1/2 cup fish sauce, in bottle from Oriental market
3 or 4 pieces dried galanga root
1 tsp grated lemon zest (or 3 or 4 lemon leaves)
2 stalks finely minced lemon grass (or 2 tsp dried lemon grass)
1 8oz. can straw mushrooms
2 chicken breasts, skinned, boned and sliced into 1" pieces
2 fresh green chili peppers, diagonally sliced 1/8" thick
1/2 tsp sugar
Instructions
Heat chicken broth. Add coconut milk and stir vigorously until blended. Add lemon juice and fish sauce. Stir in galanga root, lemon leaves, lemon grass, straw mushrooms and chicken. Simmer 15 to 20 minutes, or until chicken is cooked if you start with raw. Stir in chili peppers and sugar.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.