Tom Kha Chicken Coconut Soup With Lemongrass Recipe

Ingredients

4 cups chicken broth

8 large slices peeled fresh galangal or 4

slices peeled fresh ginger

1 large lemongrass stalk, cut into 2-inch pieces,

crushed

16 fresh kaffir lime leaves, torn in half, or grated zest of 1 large lime

2 cans (each 14 oz.) coconut milk

1/4 cup lime or lemon juice

2 to 3 Tbs. Thai fish sauce

2 Tbs. light brown sugar

1 Tbs. red chili paste

1 lb. boneless, skinless chicken breasts, cut into

bite-size pieces

1/2 lb. fresh white mushrooms, brushed clean and

thinly sliced

5 small fresh red or green chilies, sliced

crosswise paper-thin

Fresh cilantro leaves for garnish

Preparation

In a large saucepan, combine the broth, galangal, lemongrass and lime leaves. Place over medium heat and slowly bring to a boil. Boil for 1 minute.

Reduce the heat to low, add the coconut milk, stir to combine and bring to a simmer. Add the lime juice, fish sauce, brown sugar and chili paste; mix well and simmer for 5 minutes. Add the chicken pieces and simmer until tender, 4 to 5 minutes. Add the mushrooms and simmer until tender, about 1 minute more.

To serve, ladle into warmed bowls. Float the chili slices and cilantro leaves on top. Serves 4 to 6.

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).