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Chicken Coconut Soup

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Fresh lemongrass stalks

  2. 4 cups 948ml Chicken stock

  3. 15 Fresh galanga - (quarter-size)

  4. (or fresh gingerroot)

  5. 10 Black peppercorns - crushed

  6. 3 Serrano chiles - thinly sliced

  7. 12 Fresh lime leaves

  8. (or scant 1/4 tspn grated lime zest)

  9. 2 cups 474ml Coconut Milk - seeNote

  10. 1 Boneless skinless chicken breast - cut bite-size pcs

  11. 1 cup 237ml Canned straw mushrooms - drained well

  12. 1/2 cup 118ml Julienned snow peas

  13. 1/2 cup 55g / 1.9oz Julienned carrots

  14. 2 tablespoons 30ml Fish sauce

  15. Juice of 2 limes

  16. Fresh cilantro leaves - for garnish

Instructions Jump to Ingredients ↑

  1. * Note: See the "Coconut Milk" recipe which is included in this collection.

  2. Remove the grassy tops of the lemongrass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over. Cut each stalk into 4 pieces.

  3. Bring chicken stock to a boil, reduce to a simmer, then add lemongrass, galanga, peppercorns, serrano chile, and lime leaves. Simmer 15 minutes, then add Coconut Milk and cook an additional 5 minutes. Add chicken pieces, straw mushrooms, snow peas, and carrots. Simmer for another 10 to 12 minutes. Stir in fish sauce, and lime juice and serve immediately. Garnish with cilantro leaves.

  4. Be careful to avoid chewing the lemongrass, galanga or ginger, or lime leaves when eating.

  5. This recipe yields 6 servings.

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