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Coconut Chicken Soup

By: ellisreyes

"It is a northern Thai soup called Tom Khai Gai. Much of the flavor comes from the garnish that is added after it is cooked: the fresh lime, chiles, coriander leaves, and the roasted chili curry paste. This soup will have a bite to it no matter what you do, but you can modify the spiciness by changing the peppers and the amount of chili paste that you use."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 cup coconut milk
2 lemon grass, chopped
4 slices (1/2-inch) piece peeled fresh ginger
5 kaffir lime leaves, torn in half
3/4 pound skinless, boneless chicken breasts, cut into strips
5 tablespoons fish sauce
2 tablespoons white sugar
1 cup coconut milk
1/2 cup lime juice
1 teaspoon red curry paste
1/4 cup coarsely chopped cilantro
15 green Thai chiles, crushed

Directions

Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.