Coconut Chicken Soup
- One 14-ounce can coconut milk
- 6 thin slices fresh galangal or 4 slices fresh ginger
- 2 lemongrass stalks, tough outer portion removed tender portion only, chopped and crushed in mortar
- 5 fresh kaffir lime leaves, torn inhalf, or 1 tablespoon grated lime zest
- 3/4 pound boneless and skinless chicken breast, thinly sliced
- 5 tablespoons Thai or Vietnamese fish sauce
- 2 tablespoons palm sugar or granulated sugar
- 1/2 cup fresh lime juice
- 1 teaspoon Thai red curry paste
- 1/4 cup coarsely chopped cilantro (fresh coriander)
- 25 fresh green bird's-eye chiles or 15 fresh green Thai chiles or 8 green serrano chiles, crushed in a mortar with the pestle
- 1. In a wok or large pot, combine 1 cup of the coconut milk with the galangal, lemongrass, and lime leaves and bring to a boil. Add the chicken, fish sauce, and sugar, reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes. Add the remaining coconut milk and heat to just below boiling, about 3 minutes.
- 2. Divide the lime juice and curry paste into individual serving bowls and ladle the soup over them. Garnish each bowl with the cilantro and crushed chile peppers. Serve immediately.
coconut milk, thin slices fresh galangal, lemongrass stalks, fresh kaffir lime leaves, chicken, fish sauce, palm sugar, lime juice, red curry, cilantro, fresh green birds
Taken from www.epicurious.com/recipes/food/views/coconut-chicken-soup-356989 (may not work)