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Spicy Thai Chicken Soup

Source of Recipe


Chicken: From Maryland to Kiev






List of Ingredients



• 5 cups chicken stock, preferably homemade
  
• 12 ounces boneless, skinless chicken breasts, finely sliced
  
• 2 cloves garlic, chopped
  
• 2 stalks fresh lemongrass, halved lengthwise
  
• 3 Tbsp Thai fish sauce (nam pla) or light soy sauce
  
• 1 inch fresh ginger, peeled and grated
  
• 1 inch fresh galangal, peeled and sliced (optional)
  
• 8 small green onions, quartered
  
• 1/3 cup coconut cream
  
• 4 fresh kaffir lime leaves, crushed (optional)
  
• 2 green bird's eye chilies, crushed
  
• 1 large handful fresh cilantro leaves, torn
  
• 8 oz. raw tiger shrimp, peeled or unpeeled (do not use cooked shrimp)
  
• Freshly squeezed juice of 2 limes
  






Instructions



1. Put the stock in a large saucepan and bring to a boil. Add chicken, garlic, lemongrass, fish sauce, ginger, galangal if using, onions and coconut cream.
   
   
2. Return mixture to a boil; partially cover, reduce heat to a high simmer and cook for 5 minutes. Add the kaffir lime leaves, the chilies, half of the cilantro, and the shrimp.
   
   
3. Simmer gently for 5 minutes, or until the chicken is cooked through and the shrimp flesh is densely white -- do not overcook, or the shrimp will be tough.
   
   Add the lime juice and serve in heated soup bowls, topped with the remaining cilantro leaves.
   
   Makes 4 servings.
   
   






Final Comments


* Note: Remove the chilies before serving; they are fiery, but leaving them whole and merely crushing them (as called for in the recipe) releases a gentle, not violent, heat.