Lemongrass Chicken and Coconut Soup - Asian Recipes

Lemongrass Chicken and Coconut Soup - Asian Recipes
    This soup is a wonderful combo of two of my favorite Thai soups—Tom Yum and Tom Kha. It’s a little hot, a little sour and the added coconut milk helps tame the spice. Tom yum paste comes just like Thai curry pastes—either in a can, plastic tub or a pouch. It’s incredibly easy to use and lasts for months if stored in the refrigerator. I use fresh kaffir lime leaves, ginger and lemongrass in the recipe for extra freshness, but these ingredients are totally optional as the tom yum paste is pretty intense. Remember, you don’t eat these herbs (they are used for flavoring the broth). Traditionally, these herbs are just left in the soup (you’ll use your spoon to push them out of the way when you drink). And I prefer serving the soup this way, as the aromatics will continue to work their magic up while I enjoy the soup. But I’ll let you choose whether or not you’d like to keep them in or discard them. The number of chillies you use depends on the size and kind that you buy—generally the smaller and thinner the chilli pepper is, the hotter it will be. For my recipe, I’ve used jalapeno, as that gives the perfect amount of heat that I’m looking for and it’s readily found in most markets in the U.S.


    3 cups (750 ml) store-bought or homemade Mom’s Chicken Stock 
    1 thumb-sized piece of ginger, sliced into
    thin coins
    2 stalks lemongrass (use the bottom
    6-in/15-cm of the stalk, smash with side
    of cleaver or cut in half lengthwise)
    4 fresh kaffir lime leaves, torn in half
    1 fresh chilli pepper of your choice, sliced
    1 cup (250 ml) good quality coconut milk
    3 tablespoons tom yum paste (or to
    taste), divided
    1 tablespoon fish sauce
    2 teaspoons sugar
    6 oz (170 g) boneless, skinless chicken
    breast, thinly sliced
    1 cup (70 g) straw mushrooms, rinsed,
    drained and sliced in half lengthwise
    /2 tablespoons lime juice
    One small handful of fresh cilantro
    (coriander) leaves (about 1
    /4 cup/12 g),
    for garnish

    1 In a pot, add the stock, ginger, lemongrass, kaffir lime leaves and chilli pepper and bring to a boil. Once boiling, reduce the heat to low and simmer for 5 minutes. Stir in the coconut milk, half of the tom yum paste, the fish sauce and sugar, and let that return to a boil, still on low heat. Taste the soup and add the remaining tom yum paste as per your taste. If you’d like, use a skimmer to fish out the ginger, chilli, lemongrass and kaffir lime leaves and discard.

     2 Turn the heat to high and add the chicken and mushrooms. When the soup
    returns to a boil, reduce the heat to low
    and simmer until the chicken is cooked through, about 4 minutes. Stir in the lime juice. Garnish with the fresh cilantro leaves and additional slices of chilli pepper, if you like.

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