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
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Ingredients
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2
stalks lemongrass, cut in rings
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1" pieces
galangal or ginger, sliced
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2
cloves garlic
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8
kaffir lime leaves (optional, but really adds to the fragrance)
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2
serrano peppers, seeds removed dependent on how spicy
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3 cups
water
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2
limes, juice (or to taste)
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fish sauce (to taste)
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1
chicken breast, thinly sliced
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green onion (garnish)
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cilantro (garnish)
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2 cups
coconut milk
Directions
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Give the lemongrass, galangal, garlic a smash with the back side of a knife or in a mortar.
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Dice the shallot, thinly slice the kaffir lime leaves. Toast the ingredients to release the aroma.
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Add water and bring to a simmer for 30 minutes and allow the ingredients to steep for another 10-15 minutes.
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Add the sliced chicken and allow to cook in the soup until the chicken is cooked; about 10 minutes.
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Add the coconut milk and allow to boil. Lower the heat and scoop out the lemongrass, galangal, kaffir leaves.
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Squeeze in the lime juice to taste; add fish sauce and serrano pepper.
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Add mushrooms (optional) and allow to simmer for about a minute.
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Garnish with chopped green onion and cilantro.
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