One night in Bangkok Thai Coconut Chicken Soup
Deep, Authentic, and delicious Thai flavours make this soup irresistible. Try your best to find fresh galangal (not easy to find, but essential) if you cant find it, use fresh ginger instead. This is the best Thai coconut soup I've ever made. The reason is steeped the broth to intensify the flavours. Think Thai street soup broth that has been steeping most likely overnight, to get that deep flavour. Once you have the broth flavoured, here we use chicken, but you can substitute shrimp or beef. Enjoy!
Ingredients
Broth
1 tablespoon neutral oil
½ yellow onion, thinly sliced
2 cloves garlic, minced
3 Thai red chiles, sliced lengthwise
3 ¼-inch slices galangal
1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
2 teaspoons red curry paste (like Patak’s)
5 kaffir lime leaves
4 cups chicken broth
Add after steeping broth
4 cups canned coconut milk (best result Aroy-D)
2 medium (454 gr) chicken breasts cut into ¾-inch pieces
8 ounces (3 cups) white mushroom caps, sliced
3 tablespoons white sugar
3 tablespoons fish sauce
3 tablespoons fresh lime juice
3 green onions sliced thin
Fresh cilantro chopped, for garnish
Preparation
Heat the oil in large saucepan over medium heat. Add all broth ingredients and bring to boil, then simmer for 2 hours or more.
Strain out and discard aromatics (garlic, onions, lemongrass, chilies, and galangal) leaving only broth.
Bring broth back to fast boil, then immediately turn down to low simmer. Add coconut milk, chicken, and mushrooms. Simmer for 20 minutes or until chicken is cooked, then stir in sugar, fish sauce, and lime juice. Garnish with cilantro and green onions, and serve with lime wedges. Serves 4.
