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Author Notes: With its seductive flavors of coconut, lime, ginger, and cilantro, this is my version after many years of making it. Galangal has no substitute and adds a wonderful flavor dimension that no other ingredient can replicate. : For a really great presentation, consider a hot pot. Not only will the soup stay hot but the flame emanating from its hollow center also provides a dramatic and fun presentation. You can purchase one for around $20 at asian grocers or on-line. —ChristineQ
- 1 tablespoon vegetable or canola oil
- 3 shallots, thinly sliced
- 3 large cloves garlic, minced
- 1 stem lemongrass, outer leaves removed, halved lengthwise and cut into 2-inch section
- 12 kaffir lime leaves, torn in half
- 1 (5-inch piece) galangal root, sliced into 4 or 5 round
- 2-4 serrano or red chiles, seeded and sliced, depending on your tolerance for heat
- 1 teaspoon Thai chili paste or more, again depending on your tolerance for heat
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 (14-ounce) cans coconut milk (I like Chaokoh)
- 1 cup white wine
- 4 cups chicken stock
- 3 tablespoons fish sauce
- 2 teaspoons sugar
- 2 cups sliced white mushrooms
- 2 chicken breasts cut into bite-size pieces
- 1/4 cup fresh Thai basil leaves
- 1/2 fresh cilantro, chopped
- Juice of 1 lime
- cooked jasmine rice (optional)
- To prepare the soup, add 1 tablespoon of oil to a large stockpot over medium heat. Once shimmering, add shallots and garlic, and cook until softened. Add lemongrass, lime leaves, galangal, chiles, chili paste, salt and pepper; sauté 1–2 minutes. Add coconut milk, wine, chicken stock, fish sauce, and sugar. Bring to a low boil; lower heat to medium-low and simmer 10–15 minutes.
- Add mushrooms and chicken to simmering broth and cook another 12–15 minutes, or until the chicken is cooked through. Add Thai basil and cilantro and lime juice before serving.
- I often like to add rice to bottom of soup bowl and ladle the soup over it or rice can be served at the table and added if wanted.
- This recipe was entered in the contest for Your Best Spicy Recipe