Also known as Tom Kha Gai, this is one
of the most requested dishes in Thai restaurants. This recipe
calls for what years ago was considered rather exotic ingredients
such as Thai fish sauce and kaffir lime leaves. Thanks to well
stocked supermarkets and gourmet shops you can find those ingredients
and more, although a visit to an Asian neighborhood market in
your city will yield an even grander selection of choices.
Chicken Coconut Soup with
Lemongrass
4 cups chicken stock
4 slices peeled fresh ginger
1 large lemongrass stalk, cut into 2 inch pieces and crushed
(or 1 teaspoon fresh lemon zest)
16 fresh kaffir lime leaves or the grated zest of 1 large lime
2 (14-ounce) cans unsweetened coconut milk
1/4 cup lime or lemon juice, freshly squeezed
2 to 3 tablespoons Thai fish sauce
2 tablespoons light brown sugar
1 tablespoon red chili paste
1 pound boneless, skinless chicken breasts, cut into bit sized
pieces
1/2 pound fresh white mushrooms, thinly sliced
5 small fresh green or red chilies, sliced crosswise, paper-thin
Fresh cilantro (coriander) leaves
- In a large saucepan, combine the stock,
ginger, lemongrasss and lime leaves or lime zest. Place over
medium heat and slowly bring to a boil. Boil for 1 minute.
- Reduce heat to low, add the coconut milk,
stir to combine and bring to a simmer. Add the lime or lemon
juice, fish sauce, brown sugar and chile paste. Mix well and
simmer for 5 minutes. Add the chicken pieces and simmer until
tender 4 to 5 minutes, add the mushrooms and simmer until tender,
about 1 minute.
- To serve ladle soup into warmed bowls.
Float the chili slices and cilantro leaves on top.
Serves 4 to 6.
