Thai Coconut Chicken Soup

This simple yet flavorful soup will be one you will cook over and over again. You can use the vegetables that I recommend here or choose your own. It is a forgiving soup once you have the broth down. My cooking mentor, Joyce Jue, taught me this soup on board the Silver Seas Cruise liner on a Southeast Asian culinary tour.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Scrape the cream off the coconut milk and place is a large sauce pan and warm over medium heat. Add chili paste and cook stirring until beads of red oil appear, about 3-5 minutes. Add the remainder can of coconut milk, 4 kaffir lime leaves, galangai slices, lemon grass and chilies; bring to a boil and stir. Add chicken broth, bring back to a boil and simmer on low heat for 15 minutes. Let steep for at least 30 minutes. Strain.

Step 2

Ten minutes before you are ready to serve, bring the strained stock to a boil; reduce to a gentle simmer. Add the remaining 4 kaffir lime leaves, chicken and mushrooms; cook for about 5 minutes or until the chicken is cooked and tender. Cook more if not tender enough. Add in the broccoli, red potato, 2 tablespoon fish sauce and 4 tablespoons lime juice, and 1 tablespoon brown sugar. Taste for more fish sauce and lime juice. Heat until vegetables are warm, about 1 minute. Garnish with cilantro and serve in bowls.