Thai-Style Chicken Soup
1 tsp vegetable oil
3 lemon grass stalks, tough outer leaves removed, bottom 5 inches halved lenthwise and sliced thin crosswise
3 large shallots, chopped
8 sprigs fresh cilantro, chopped coarse
3 tbsp fish sauce
4 C low-sodium chicken broth
2 (14 oz) cans coconut milk, well shaken
1 tbsp sugar
½ lb. white mushrooms, cleaned, stems trimmed, cut into ¼-in. slices
1 lb. boneless, skinless chicken breasts, halved lengthwise and sliced on bias into ⅛-in thick pieces
3 tbsp juice from 2-3 limes
2 tsp Thai red curry paste
Garnish:
½ C fresh cilantro leaves
2 serrano chiles, sliced thin
2 scallions, sliced thin on bias
1 lime, cut into wedges
Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 teaspoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown.) Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.
Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles and scallions. Serve immediately with lime wedges.
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- Recipe byCooks Illustrated
- Viewed 73 times
Chaokoh coconut milk gets the best ratings for this soup. A Taste of Thai light coconut milk is a good alternate. I like to add some chunky cabbage and sliced carrot to this soup so it's more like the soup at Arawan.



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