Chicken in Coconut Soup

Method13 steps

1. 1

   Step 1: Before heating the pot, have the ¼ cup sliced chicken, washed cilantro and measured liquids ready. Slice the single 1-inch-thick galangal (1 piece) piece.

   Uses 1 piece galangal, 1 inch thick, sliced

   
2. 2

   Step 2: Put all the sliced galangal from step 1, the ¼ cup coconut milk and the 1½ cups water into a 2-quart pot.

   Uses Sliced galangal piece · ¼ cup coconut milk · 1½ cups water

   
3. 3

   Step 3: Bring the coconut-and-galangal liquid from step 2 to a boil over medium to low heat.

   Uses Galangal, coconut milk and water in the pot

4. 4

   Step 4: Reduce the pot from step 3 to a simmer and stir frequently to keep the coconut milk smooth.

   Uses Hot coconut-and-galangal broth

5. 5

   Step 5: Add all the ¼ cup sliced raw chicken and the 1 tbsp fish sauce to the simmering broth from step 4.

   Uses Simmering coconut-and-galangal broth · ¼ cup chicken, sliced · 1 tbsp fish sauce

   
6. 6

   Step 6: If using the optional 1–2 kaffir lime leaves, remove their central ribs and add the leaves to the chicken soup from step 5.

   Uses Chicken and fish sauce in coconut broth · 1–2 kaffir lime leaves, optional

   
7. 7

   Step 7: Bring the soup from step 6 back to a boil and continue until the chicken is fully cooked, reaching 74°C (165°F). Then turn off the heat.

   Uses Chicken coconut soup with any optional lime leaves

8. 8

   Step 8: Crush the 2–3 fresh Thai chilies for the serving bowls.

   Uses 2–3 Thai chili peppers, crushed

9. 9

   Step 9: Divide the crushed chilies from step 8 between two serving bowls. The crushed-chili version is hot; keep the pieces distributed through the bowls.

   Uses Crushed Thai chilies for two bowls

10. 10

    Step 10: Set the two prepared chili bowls from step 9 ready for the lime juice and soup.

    Uses Two bowls holding the crushed chilies

11. 11

    Step 11: Cut the single lime (1) and squeeze the juice of one-third into each of the two bowls from step 10. Reserve the remaining third of the lime for optional adjustment.

    Uses Two ready chili bowls · 1 lime

12. 12

    Step 12: Divide the fully cooked soup from step 7 between the two chili-and-lime bowls from step 11. Garnish them with the washed 2–4 sprigs cilantro.

    Uses Fully cooked chicken coconut soup · Two chili-and-lime serving bowls · 2–4 sprigs cilantro

13. 13

    Step 13: Taste the finished bowls from step 12. If desired, add a little additional fish sauce or crushed chili, or more juice from the reserved third of the lime in step 11. Serve hot.

    Uses Finished two bowls of chicken coconut soup · Additional fish sauce, optional to taste · Additional crushed Thai chili, optional to taste · Juice from the reserved ⅓ lime, as needed