Spicy Chicken Soup With Hints Of Lemongrass And Coconut Milk Recipes

SPICY CHICKEN SOUP WITH HINTS OF LEMONGRASS AND COCONUT MILK

Steps:

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

TOM KA GAI (SPICY CHICKEN SOUP W/ COCONUT MILK)

Steps:

• Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves. I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release. These kaffir lime leaves are used in the same fashion we season soups with bay leaves. Bring the broth to a slow boil over medium heat.
• Add sliced chicken, mushrooms, water chestnuts, salt, lime juice, fish sauce and sugar, reserving more lime juice and fish sauce to add later to taste.
• Cook slowly, uncovered for 10 - 15 minutes, then add coconut milk, cilantro, green onion, tomato, fresh coconut meat, bruised chilies, and red curry paste. Stirring frequently, bring almost to a boil, then remove from heat and serve if you are happy with the flavor of lime juice to fish sauce in conjunction with the other ingredients. Cook this soup gently to prevent the coconut milk from separating.