Chicken and Coconut Soup
To add a flavorful twist to this recipe, substitute Thai chicken broth for the basic chicken broth.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 3 lbs. boneless, skinless chicken breast, cut into thin slices
- 1 egg white
- 2 tsp. cornstarch
- 4 cups chicken broth
- 8 slices galangal (Thai ginger), sliced
- 3 stalks lemongrass, trimmed and chopped
- 8 small red or green chili peppers, seeded and chopped
- 3 cups coconut milk
- 4 Tbsp. fish sauce
- ½ tsp. sugar
- 1 tsp. salt
- 1 cup peanut oil
- ¼ cup coriander leaves
- 16 small basil leaves
- In a large bowl, mix together the chicken strips, egg white, and cornstarch. Refrigerate for 30 minutes.
- Pour the chicken broth into a large soup pot. Add the galangal, lemon grass, and chilies. Bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 10 minutes. Remove the cover and stir in the coconut milk, fish sauce, sugar, and salt, then simmer for 15 more minutes.
- Meanwhile, heat the peanut oil in a wok or large skillet. Stir in the chicken mixture and stir fry about 5 minutes, just until they turn white. Remove from oil with a slotted spoon and drain on paper towels.
- Pour the broth mixture into individual bowls. Divide the chicken pieces among them. Sprinkle each bowl with lemon juice and top with basil and coriander leaves.