Thai Coconut Chicken Soup

17 Dec

(Inspired by a Bon Appétit recipe found on epicurious.com)

4 Main dish servings

Note: If you can get galangal root, use it instead of the ginger for a more authentic Tom Kha Gai. (“Tom Kha” means galangal, and “Gai” means chicken.) Use a piece that is about 1½ inches long and slice it into thin discs. This was quite tasty, though, made with the ginger.

2 (14.5 ounce) cans chicken broth

1 (13.5 ounce) can coconut milk

jalapeno pepper, seeded and minced

1 tablespoon minced ginger

1 large or 2 small cloves garlic, minced

1½ pounds boneless skinless chicken breasts (or thighs)

1½ cups sliced mushrooms

3 tablespoons fresh lime juice (from 1 large or 2 small limes)

4 tablespoons fish sauce (less if your fish sauce is particularly pungent)

Salt, if necessary (will depend on the saltiness of the fish sauce and the broth)

~

Garnishes:

2 – 3 chopped green onions

¼ cup chopped fresh cilantro

1 – 2 jalapeno peppers, sliced

1. Bring the chicken broth, coconut milk, minced jalapeno pepper, ginger, and garlic to a boil. Simmer for about 10 minutes.

2. Cut the chicken into small pieces.

3. Add the chicken and mushrooms to the simmering broth. Bring back to a boil, and then reduce the heat so it’s at a low simmer. Simmer for about 10 minutes, until the chicken is done.

4. Add the lime juice and fish sauce. Simmer for about a minute more. Taste for seasoning; add a bit of salt, if necessary. (I added about ½ teaspoon.)

5. Garnish with green onions and cilantro.

6. Serve sliced jalapeno peppers separately for those who want to add them to their soup

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