Spicy Chicken Soup With Hints of Lemongrass and Coconut Milk

Submitted by Ozlem Altinok

"This is a delightful soup ,creamy with coconut milk and fragrant with the elusive flavor of lemongrass.I got hold of the recipe years ago from a thai lady who was offering cooking classes for the expat wives .Even my little one eats this without complaining."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 4

ingredients

• 400 g chicken breasts, sliced into strips seasoned with
• 1 teaspoon fish sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornflour
• 1 (400 g) can button mushrooms

• Soup flavouring

• 1 cup good chicken stock
• 2 stalks lemongrass, sliced
• 3 kaffir lime leaves, shredded
• 1 large onion, sliced
• 1 (200 ml) can coconut milk, diluted to give 4 cups
• 6 birds eye chiles, bruised
• 4 tablespoons lime juice
• 3 tablespoons fish sauce
• 1⁄2 teaspoon sugar
• 1 -2 teaspoon salt, to taste

• Garnishing

• 1 sprig coriander leaves

directions

1. Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
2. Bring to boil over medium heat.
3. Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
4. Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
5. Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.

Reviews

[Nilotic Deva]

I love this soup, I did make a few changes by adding a bit more fish sauce, red bell pepper and oyster and straw mushrooms.

 

[shimmerchk]

This was really wonderful! I usually make Tom Kha Gai (Thai chicken and coconut milk soup) with a different recipe that has galangal in it. Well, I really wanted the soup but since I moved, the asian market here is small and doesn't have galangal! I am so happy to find this recipe, because it's flavor is divine. I only used 3 bird chilis to better suit my family, added a little more lime juice and a little more fish sauce since we like it a little more on the salty/sour side. I also used a little bit extra chicken stock and only used one large chicken breast which came out extremely tender and flavorful after steeping in the broth. Thank you for a "super" soup and a definite keeper.

 

[Kara0473]

This soup is sooooooo good. I was having a craving for this and decided to try and make it. Definitely every bit as good as what you get in a restaurant. My husband even really liked it and he's not very big on Asian food. This is going to be one of my staple soups!! I did not have the lime leaves, so I just omitted them. I didn't use the chiles because I thought it would be too spicy for my kids. My four year old gobbled this up and asked for more!!

 

[kdr_7]

This was an absolutely divine soup with full flavor. Did not use mushrooms, kaffir lime leaves, or chilies, since I did not have these on hand. Substituted broth for the stock, added 3 tablespoons of sugar & about a teaspoon of cayenne pepper, and included bean sprouts at the end. Served over rice noodles with fresh lime juice on top. TIP: Would slice lemon grass in half and use as full stalk, since the finely chopped lemongrass was difficult to eat -- just remove from broth before serving.

 

[PalatablePastime]

This was excellent with a depth of flavor that I have come to enjoy in southeast Asian food. I prepared the soup with a home made broth (Recipe #270746). I often make soups with home made broth, which is ever so easy to make using bones I have saved and frozen until I got a pot full of them, But I did use that stock as it had all the right flavors to complement the soup. Thanks for sharing! ~Sue