Asian Recipes - Thai Chicken Soup with Coconut Milk Recipe

Ingredients

• 3 cups/750 ml chicken stock

• 1/2 lb/250 g boneless chicken breast, thinly sliced

• 2 -oz/400-ml cans of coconut milk, separated

• Your choice of fresh herbs for garnish

• 1 stalk lemon grass, trimmed and cut into 2-inch/5-cm pieces

• 6 to 7 thick slices of fresh galanga

• 3 to 4 fresh kaffir lime leaves

• 2 to 4 small fresh chilies, sliced in half lengthwise

• 1 to 2 tbsp/15 to 30 ml fish sauce, or to taste

• 1 to 2 tbsp/15 to 30 ml fresh lime juice, or to taste

• 1 tsp/5 ml sugar

• 1 tsp/5ml salt

Serves 4

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Method:

1. Prepare all ingredients and have at hand. In a deep pan, bring the stock to a boil. Adjust the heat to a low boil and add the lemon grass, galanga, lime leaves and chilies.

2. Allow the soup to simmer for 3 to 5 minutes.

3. Add the thin coconut milk, fish sauce, lime juice, sugar and salt and stir. Bring the soup just to a boil and add the chicken.

4. Allow the soup to return to a low boil until the chicken is thoroughly cooked.

5. Stir in the thick coconut cream and taste the soup, adjusting the seasoning by adding more fish sauce, lime juice or a pinch of sugar as desired. Garnish and serve.