Email to Cat      

Thai: Thai Chicken in Coconut Soup

Source of Recipe


Summit Daily News






List of Ingredients



• 2 Tbsp vegetable oil
  
• 4 cloves garlic, crushed
  
• 4 Tbsp finely chopped green onion
  
• 1 stalk lemon grass, cut into 2-inch lengths
  
• 1 tsp ground black pepper
  
• 1 tsp red curry paste
  
• 1 green bell pepper, finely chopped
  
• 1 lime, zested
  
• 1 (1-inch) piece of dried galangal
  
• 3 cups chicken stock
  
• 1 lb. chicken breast, finely sliced
  
• 14 ounces coconut milk
  
• 15 ounces straw mushrooms
  
• 1/4 cup fish sauce
  
• 1/8 cup fresh lime juice
  
• Cornstarch mixed with a little water, until smooth
  
• 6 Tbsp chopped fresh cilantro
  






Instructions



1. In a medium pot with oil, stir-fry the garlic, green onion, lemon grass, pepper, curry paste, bell pepper and galangal for 3 minutes. Add the chicken breast slices and saute until fully cooked.
   
   
2. Add the chicken stock and bring to a boil; add the coconut milk, mushrooms, fish sauce and lime juice. Bring to a rapid boil and thicken to coat a spoon with the cornstarch slurry.
   
   
3. Garnish with chopped fresh cilantro and lime zest, and serve.
   
   Serves 4 to 6