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
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Ingredients
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1 tablespoon
vegetable or canola oil
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3
shallots, thinly sliced
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3
large cloves garlic, minced
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1
stem lemongrass, outer leaves removed, halved lengthwise and cut into 2-inch section
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12
kaffir lime leaves, torn in half
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1
(5-inch piece) galangal root, sliced into 4 or 5 round
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2-4
serrano or red chiles, seeded and sliced, depending on your tolerance for heat
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1 teaspoon
Thai chili paste or more, again depending on your tolerance for heat
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1 teaspoon
kosher salt
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1/4 teaspoon
black pepper
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2
(14-ounce) cans coconut milk (I like Chaokoh)
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1 cup
white wine
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4 cups
chicken stock
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3 tablespoons
fish sauce
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2 teaspoons
sugar
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2 cups
sliced white mushrooms
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2
chicken breasts cut into bite-size pieces
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1/4 cup
fresh Thai basil leaves
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1/2
fresh cilantro, chopped
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Juice of 1 lime
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cooked jasmine rice (optional)
Directions
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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.
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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.
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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.
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