Spicy Chicken Coconut Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
2: Chicken breast halves,
1/2 cup: Slivered fresh lemon, with peel
3 tbsp: Fish sauce,
1 1/2 tsp: Chopped hot chile pepper, or to taste
2: Green onions, thinly sliced, including part of green top
1 1/2 tsp: Sugar,
4 cup: Unsweetened coconut milk,
2 cup: Chicken stock,
3 tsp: Minced lemon grass or 1 teaspoon grated lemon zest,
1 cup: Whole straw mushrooms,
1 tbsp: Slivered galangal root or ginger root,
Directions:
[I prefer galangal--even dried, to ginger, but ginger will do. S.C.]
Place chicken breasts in pan with just enough cold water to cover.
Bring to a boil over medium heat; immediately reduce heat so water
barely ripples. Simmer uncovered, until done, about 12 minutes. Meat
should be moist and opaque throughout; cook only to just beyond pink
stage. Remove breasts and drain well. Cool to room temperature;
remove and discard skin and bones. Shred meat into bite-sized pieces.
Reserve. Combine slivered lemon, fish sauce, chile pepper, green
onion and sugar; set aside. Combine coconut milk, chicken stock,
lemon grass, mushrooms and galangal in a sauce pan over medium-high
heat. Bring to a boil, reduce heat and simmer, uncovered, until lemon
grass is tender, about 15 to 20 minutes. Add reserved chicken and
lemon mixture and heat through, about 3 minutes.
Serves 6 to 8 as a first course or 4 as a main course.
Source from luhu.jp
Place chicken breasts in pan with just enough cold water to cover.
Bring to a boil over medium heat; immediately reduce heat so water
barely ripples. Simmer uncovered, until done, about 12 minutes. Meat
should be moist and opaque throughout; cook only to just beyond pink
stage. Remove breasts and drain well. Cool to room temperature;
remove and discard skin and bones. Shred meat into bite-sized pieces.
Reserve. Combine slivered lemon, fish sauce, chile pepper, green
onion and sugar; set aside. Combine coconut milk, chicken stock,
lemon grass, mushrooms and galangal in a sauce pan over medium-high
heat. Bring to a boil, reduce heat and simmer, uncovered, until lemon
grass is tender, about 15 to 20 minutes. Add reserved chicken and
lemon mixture and heat through, about 3 minutes.
Serves 6 to 8 as a first course or 4 as a main course.
Source from luhu.jp