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Thai Chicken Soup with Coconut Milk

Source of Recipe


From "Jean-Georges: Cooking at Home with a Four-Star Chef"



List of Ingredients



• 1 stalk lemongrass
  
• 1 Tbsp canola oil
  
• 1 medium onion, minced
  
• 1 clove garlic, minced
  
• 2 tsp Thai red curry paste or curry powder
  
• Six 1/8-inch-thick slices galangal or ginger, unpeeled
  
• 3 lime leaves (dried or fresh)
  
• 4 cups chicken stock or canned chicken broth
  
• 12 ounces boneless, skinless chicken breast
  
• 2 cups shiitake mushrooms
  
• One 13- to 14-ounce can unsweetened coconut milk
  
• Juice of 2 limes
  
• 2 Tbsp nam pla or nuoc mam (Asian fish sauce)
  
• 3 scallions, trimmed and minced on the diagonal
  
• 1/4 cup minced cilantro
  






Instructions



1. Trim the lemongrass of its outer sheath and its hard ends. Whack the stalk in a few places with the back of a knife, then cut it into 2 or 3 pieces.
   
   
2. In a deep skillet or medium saucepan, combine the oil, onion, and garlic and turn the heat to medium. Cook a minute, stirring, then add the lemongrass, curry paste, galangal, and lime leaves. Cook, stirring, for 3 or 4 minutes, then add the stock. Bring to a boil, then reduce the heat to medium, and cook at a moderate level for about 15 minutes.
   
   
3. While the broth cooks, cut the chicken breast into 1/2- to 3/4-inch cubes. Remove the stems from the shiitakes and discard and reserve for stock; cut the caps into quarters or eighths.
   
   
4. Add the coconut milk, then the chicken and mushrooms to the broth. Cook for about 5 minutes, or until the chicken is done.
   
   
5. Stir in the lime juice and nam pla; taste and adjust the seasonings. Divide among 4 bowls, then garnish with the scallions and cilantro and serve. You may remove the galangal and lemongrass by serving, or leave them in; they are delicious to gnaw on at the table.
   
   Makes 4 servings.