TOM KHA (CHICKEN COCONUT SOUP WITH LEMONGRASS)

TOM KHA (CHICKEN COCONUT SOUP WITH LEMONGRASS) image

Number Of Ingredients 18

4 cups chicken broth
8 large slices peeled fresh galangal or 4
slices peeled fresh ginger
1 large lemongrass stalk, cut into 2-inch pieces,
crushed
16 fresh kaffir lime leaves, torn in half, or grated zest of 1 large lime
2 cans (each 14 oz.) coconut milk
1/4 cup lime or lemon juice
2 to 3 Tbs. Thai fish sauce
2 Tbs. light brown sugar
1 Tbs. red chili paste
1 lb. boneless, skinless chicken breasts, cut into
bite-size pieces
1/2 lb. fresh white mushrooms, brushed clean and
thinly sliced
5 small fresh red or green chilies, sliced
crosswise paper-thin
Fresh cilantro leaves for garnish

Steps:

In a large saucepan, combine the broth, galangal, lemongrass and lime leaves. Place over medium heat and slowly bring to a boil. Boil for 1 minute. Reduce the heat to low, add the coconut milk, stir to combine and bring to a simmer. Add the lime juice, fish sauce, brown sugar and chili paste; mix well and simmer for 5 minutes. Add the chicken pieces and simmer until tender, 4 to 5 minutes. Add the mushrooms and simmer until tender, about 1 minute more. To serve, ladle into warmed bowls. Float the chili slices and cilantro leaves on top. Serves 4 to 6. Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).