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Thai: Chicken in Aromatic Coconut Broth

Source of Recipe


From "Terrific Pacific Cookbook"






List of Ingredients



• 1/4 cup finely chopped, peeled fresh galangal
  
• 1/4 cup chopped cilantro roots and/or stems
  
• 2 serrano chilies, seeded, stemmed and chopped
  
• 1/2 tsp freshly ground white pepper
  
• 3 stalks fresh lemongrass (3 inches of the lower stalk, tough outer leaves discarded), chopped
  
• 2 Tbsp chopped garlic
  
• 3 Tbsp chopped red onion
  
• 4 cups canned unsweetened coconut milk, well stirred, divided use
  
• 2 cups chicken stock or broth
  
• 8 ounces skinless, boneless chicken breast, cut into strips
  
• 5 Tbsp fresh lime juice
  
• 3 Tbsp Asian fish sauce (nam pla)
  
• 2 cayenne or serrano chilies, stemmed, seeded and sliced
  
• 5 kaffir lime leaves, if available, shredded
  
• Salt to taste (optional)
  
• 1/4 cup fresh cilantro leaves, for garnish
  
• 1/4 cup red bell pepper strips, for garnish
  






Instructions



1. In a food processor, combine the galangal, cilantro roots, chilies, pepper, lemongrass, garlic and onion; process to a paste, adding a little water to assist blending. Place into a small bowl.
   
   
2. Combine half of the galangal paste with 3 cups of the coconut milk in a medium saucepan and bring to a boil over medium heat. Cook for 10 minutes. Strain the soup through a fine strainer into a large, heavy pot. Press on the solids in the strainer with the back of a spoon to extract as much liquid as possible.
   
   
3. Return the soup to the heat, add the remaining coconut milk and stock, and bring to a simmer over low heat until the chicken is cooked, about 7 minutes.
   
   
4. Stir in the lime juice, fish sauce, chilies and kaffir lime leaves. Season with salt, if necessary. Heat for 12 minutes.
   
   Serve, garnished with cilantro and bell pepper strips.
   
   Serves 6