- Shopping Bag ( 0 items )
Ships from: Newton, MA
Usually ships in 1-2 business days
This spectacular soup is one of Thailand's best-known dishes. It is easy to make and includes many of the ingredients that distinguish classic Thai cooking: lemongrass, galangal, fish sauce, kaffir lime, chiles, and coconut milk. I like the soup made with chunks of chicken on the bone, but you may use boneless if you prefer. Do not eat galangal, lemongrass, and lime leaves. They deliver a bouquet of flavors but are far too tough to consume.
1 whole chicken breast, chopped into 1-inch
(2.5-cm) pieces on the bone
2 cups (16fl oz/500 ml) chicken stock
3 cups (24 fl oz/750 ml) coconut milk
10 slices fresh galangal or 5 slices dried galangal
4 stalks lemongrass, tender midsection only and cut into 2-inch (5-cm) lengths
6 green Thai chiles or 8 green serrano chiles, cut in half crosswise
8 kaffir lime leaves, spines removed
1/2 cup (3 1/2 oz/105 g) drained canned straw mushrooms
1/2 cup (2 oz/60 g) sliced bamboo shoots
3 tablespoons fish sauce
1/4 cup (2fl oz/60 ml) fresh lime juice, or to taste
1/4 cup (1/4 oz/7 g) fresh coriander (cilantro) leaves
In a large saucepan, combine the chicken, chicken stock, coconut milk, galangal, lemongrass, chiles, and lime leaves. Bring to a boil over high heat, then reduce the heat to maintain a gentle boil and cook, uncovered for 20 minutes.
Add the mushrooms and bamboo shoots, stir well, raise the heat to high, and bring to a boil. Add the fish sauce and lime juice, then taste and adjust the seasonings. Ladle the soup into warmed bowls, garnish with coriander, and serve.
Posted October 20, 2009
No text was provided for this review.