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Author Notes: This is the Thai version of chicken soup. Great for rainy days. It's just sour enough to initially tease your taste buds. What follows is a tummy coating of rich coconut milk, hearty chicken, exotic spices and enough citrus and greens to make each sip as refreshing as it is comforting. —edamame2003
- 2 stalks lemongrass, cut in rings
- 1" pieces galangal or ginger, sliced
- 2 cloves garlic
- 8 kaffir lime leaves (optional, but really adds to the fragrance)
- 2 serrano peppers, seeds removed dependent on how spicy
- 3 cups water
- 2 limes, juice (or to taste)
- fish sauce (to taste)
- 1 chicken breast, thinly sliced
- green onion (garnish)
- cilantro (garnish)
- 2 cups coconut milk
- Give the lemongrass, galangal, garlic a smash with the back side of a knife or in a mortar.
- Dice the shallot, thinly slice the kaffir lime leaves. Toast the ingredients to release the aroma.
- Add water and bring to a simmer for 30 minutes and allow the ingredients to steep for another 10-15 minutes.
- Add the sliced chicken and allow to cook in the soup until the chicken is cooked; about 10 minutes.
- Add the coconut milk and allow to boil. Lower the heat and scoop out the lemongrass, galangal, kaffir leaves.
- Squeeze in the lime juice to taste; add fish sauce and serrano pepper.
- Add mushrooms (optional) and allow to simmer for about a minute.
- Garnish with chopped green onion and cilantro.
- This recipe was entered in the contest for Your Best Citrus Recipe