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THAI CHICKEN LEMON GRASS COCONUT SOUP -TOM KAI
Serves: 6
Preparation time: 20 minutes If they like it, it serves 6 otherwise
Cooking time: 15 minutes
Totaltime: 0 minutes This warming soup is a quick and easy recipe to put together on a weeknight yet wonderful for guests when you’re entertaining.
Ingredients
- 1 small onion, thinly sliced
- 3 lemon grass stalks, crushed
- 6 fresh or dried kaffir lime leaves
- 1 piece ginger, 4 inches (10 cm) long, peeled and sliced
- 1 piece galangal, 4 inches (10 cm) long,peeled and sliced
- 7½ cups (1.9 L) chicken broth
- 2 cans (each 400 mL) coconut milk
- 2 to 4 tsp (10 to 20 mL) fish sauce
- 1 to 3 tsp (5 to 15 mL) palm or granulated sugar(optional)
- 3 boneless skinless chicken breasts,about 1 lb (500 g)
- ½ red pepper, thinly sliced into strips
- ⅛ tsp (0.5 mL) salt
- ¼ lb (125 g) fresh shiitake or button mushrooms,thinly sliced
- 3 green onions, thinly sliced
- 1 lime, cut into wedges
- ½ cup (125 mL) Thai basil leaves or cilantro sprigs for garnish
Preparation
-
1
Place onion, lemon grass, lime leaves, ginger and galangal in a large pot.
Pour in broth.Bring to a boil over medium-high heat. Reduceheat so broth is simmering. Simmer until very flavourful, 20 minutes. Strain into a bowl.
2
Pour broth back into pot. Stir in coconutmilk. Bring to a gentle boil over medium-highheat. Stir in fish sauce.
Taste and add sugar,if you like.
3
Meanwhile, thinly slice chicken and red pepper into bite-sized pieces. Sprinkle chicken with salt.
When broth is gently boiling, stir in chicken, peppers, mushrooms and green onions. Bring back to a gentle simmer.
Gently simmer, stirring frequently until chicken is cooked through and vegetables soften, 2 to 5 minutes.
Do not vigorously boil. Divide between bowls. Squeeze a wedge of lime into each.
Serve garnished with basil.
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