Thai Coconut Soup
Thai
Time to prep & cook: Serves 4 | Prep Time: 20 minutes | Cook Time: 10 minutes
Tweet
Tangy lime and coconut soup delicious with out without chicken
YOU WILL NEED: a large pot, stirring spoon, cutting board, sharp knife, measuring cups & spoons
Ingredients
- 2 stalks lemongrass
- 4 inch piece of galanga root
- 6-8 fresh kaffir leaves (if using dried kaffir leaves and rehydrating by soaking in water for 1-2 hours, use 10-12 leaves)
- 2 cans coconut milk
- 2 teaspoons Tom Yum (hot & sour) paste
- 2 tablespoons chili paste
- 2 tablespoons or 2 cubes chicken bullion
- 1.5-2 chicken breasts (about 1 lb.) - optional
- 3/4 cup sugar
- 2 teaspoons salt
- 1 cup lime juice, the juice from 4-5 limes
- 1-2 cups white mushrooms, quartered
- 3-4 green onions
- 1 handful cilantro, chopped
Instructions
- Step 1 Wash all of the vegetables.
- Step 2 Cut the end off of the galanga and remove the first layer or two of skin. Thinly slice about half of the stalk, discarding the green top half of the stalk. Set aside.
- Step 3 Slice the galanga into thin pieces, set aside.
- Step 4 If using fresh lime leaves, break the stems from the leaves. Tear all of the leaves in half and set aside.
- Step 5 Cut stems off of the bunch of cilantro and discard. Cut the cilantro in half and fold on itself to help you quickly coarsely chop the cilantro. Set aside.
- Step 6 Cut the roots from the green onion and thinly chop. Set aside.
- Step 7 Cut the stems from the mushrooms and cut into quarters. If the mushrooms are large, cut into eights. Set aside.
- Step 8 Rinse the chicken and set the breast on a cutting board. Cut into 3 pieces and thinly slice each piece going with the grain of the chicken. Set aside.
- Step 9 Cut 4-5 limes in half and squeeze the juice from the limes into a cup. You need about 1 cup of lime juice.
- Step 10 In a saucepan, place the sliced lemongrass, galanga, and lime leaves (you want equal amounts of these 3 ingredients). Fill with 2 cups of water and bring to a boil over high heat.
- Step 11 After the pot has been boiling for a few minutes, add 2 cans coconut milk (ne sure to shake the coconut cans well before opening). Using on of the empty coconut milk cans, fill the can with water and add that to the pot.
- Step 12 Add 1 tablespoon of Tom Yum paste, 2 tablespoons chili paste (make sure to stir the sauce before adding this as the oil separates in the jar), 2 tabelspoons or 2 cubes chicken bullion and stir.
- Step 13 Now add 3/4 cups sugar and 2 teaspoons salt. Stir and bring to a boil over medium to high heat.
- Step 14 Once boiling, reduce the heat to low and add the chicken. Add 1 cup lime juice and cook for 5-7 minutes until the chicken is opaque.
- Step 15 Taste the soup. Add more salt or sugar as needed to suit your taste.
- Step 16 Turn off the heat and add the chopped mushrooms to the pot. let sit for 1-3 minutes.
- Step 17 Serve the soup into invidual bowls and garnish with chopped cilantro and green onion.
