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Chicken: Spicy Chicken Coconut Soup

Source of Recipe

Stephen Ceideburg


List of Ingredients

2 chicken breast halves (w/ skin/bone)
1/2 cup slivered fresh lemon, with peel
3 tablespoons fish sauce
1 1/2 teaspoons chopped hot chile
2 green onions, thin sliced
1 1/2 teaspoons sugar
4 cups unsweetened coconut milk
2 cups chicken stock
1 teaspoon grated lemon rind
1 cup whole straw mushrooms
1 tablespoon slivered fresh gingerroot


Recipe

Place chicken breasts in pan with just enough cold water to cover. Bring to a boil over medium heat; immediately reduce heat so water barely ripples. Simmer uncovered, until done, about 12 minutes. Meat should be moist and opaque throughout; cook only to just beyond pink stage. Remove breasts and drain well. Cool to room temperature; remove and discard skin and bones.

Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside. Combine coconut milk, chicken stock, lemon grass, mushrooms and gingerl in a sauce pan over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered, about 15 minutes. Add reserved chicken and lemon mixture and heat through, about 3 minutes. Serves 6 to 8 as a first course or 4 as a main course.