Coconut Soup with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 cups water |
1 (14-ounce) can coconut milk |
1/2 cup sliced peeled fresh lemongrass, slightly crushed |
20 pieces thinly sliced peeled galangal or 15 pieces thinly sliced peeled fresh ginger, slightly crushed |
5 bird chiles or 4 serrano chiles, slightly crushed |
5 kaffir lime leaves, slightly torn, or 1 1/2 teaspoons grated lime rind |
2 chicken breast quarters (about 1 3/4 pounds), skinned |
2 chicken thigh quarters (about 3/4 pound), skinned |
1/4 cup thai fish sauce |
3 tablespoons fresh lime juice |
6 tablespoons chopped fresh cilantro |
Directions:
1. Combine water and coconut milk in a Dutch oven; bring to a boil over medium heat. Stir in lemongrass, galangal, chiles, and lime leaves; bring to a boil. Add the chicken; cover, reduce heat, and simmer 50 minutes or until chicken is done.
2. Remove the chicken from broth. Place the chicken in a bowl; chill 15 minutes. Strain broth through a colander into a bowl; discard solids. Return broth to pan.
3. Remove the chicken from the bones, and cut meat into bite-size pieces. Discard bones. Return chicken to pan. Stir in the fish sauce, and cook for 1 minute over medium heat. Stir in lime juice. Remove from heat. Garnish with cilantro.
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