Coconut Chicken Soup

Method2 steps · about 20 min

1. 1

   Step 1: Bring 1 cup coconut milk, lemon grass (2), ginger, and kaffir lime leaves (5) to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce (5 tablespoons), and sugar (2 tablespoons). 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.

   Cook chicken · 5 minUses 1 cup coconut milk · 2 lemon grass, chopped · 4 slices (1/2-inch) piece peeled fresh ginger · 5 kaffir lime leaves, torn in half · ¾ pound skinless, boneless chicken breasts, cut into strips · 5 tablespoons fish sauce · 2 tablespoons white sugar · 1 cup coconut milk

2. 2

   Step 2: Remove the tough lemongrass pieces and lime leaves from the soup. Divide the lime juice (½ cup) and red curry paste (1 teaspoon) among four bowls, ladle in the soup and stir to blend. Garnish with cilantro and crushed green Thai chiles (15).

   Uses Simmered coconut chicken soup · ½ cup lime juice · 1 teaspoon red curry paste · ¼ cup coarsely chopped cilantro · 15 green Thai chiles, crushed