THAI-STYLE CHICKEN SOUP

THAI-STYLE CHICKEN SOUP image

Yield 4 servings

Number Of Ingredients 13

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1 teaspoon oil
1-2 fresh red chilies, seeded and chopped
2 garlic cloves, crushed
1 large leek, finely sliced
2-1/2 cups chicken stock
1-3/4 cups coconut milk
1 pound skinless, boneless chicken thighs, cut into bite size pieces
2 tablespoons Thai fish sauce
1 lemongrass stalk, split
1-inch piece fresh ginger root, peeled and minced
1 teaspoon sugar
3/4 cup frozen peas, thawed
3 tablespoons chopped fresh cilantro

Steps:

Heat the oil in a large saucepan. Add the chilies and garlic and cook for about 2 minutes. Add the leek and cook for 2 minutes longer. Stir in the stock and coconut milk and bring to a boil over medium-high heat. Add the chicken, fish sauce, lemongrass, ginger, and sugar. Lower the heat and simmer, covered, for 15 minutes until the chicken is tender, stirring occasionally. Add the peas and cook for 3 minutes longer. Remove the lemongrass and stir in the cilantro just before serving.