50
Thai Coconut Chicken Soup Yields: 2 quarts
Ingredients:
4 cups chicken stock
3 kafr lime leaves, fresh or dried, hand-torn
2 small Thai chilies, halved lengthwise
2 cloves garlic, crushed
1 (3-inch) piece fresh ginger, peeled and cut into 4 chunks
1 stalk lemon grass, white part only, cracked open
1½ cups shredded, cooked chicken
1 (13-ounce) can unsweetened coconut milk
1 (8-ounce) can straw mushrooms, rinsed
2 tablespoons Thai sh sauce
1½ teaspoons sugar
Juice of 4 limes
Kosher salt and freshly ground black pepper to taste
¼ cup chopped fresh cilantro leaves
Directions:
1. Add chicken stock to a medium stock pot and bring to boil on
Medium (275˚F).
2. Add lime leaves, chilies, garlic, ginger, and lemon grass to pot and cover.
3. Lower temperature to Medium-Low (175˚F) and simmer for 10 minutes.
4. Uncover pot and stir in chicken, coconut milk, mushrooms, sh sauce,
sugar, and lime juice.
5. Simmer soup for about 5 minutes until chicken is heated through.
6. Season soup with salt and pepper.
7. Pour soup into bowls and garnish with cilantro.
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