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Thai Coconut Chicken Soup
PAIR WITH
Flaky Green Onion Pancakes
(PAGE 139)
Korean Egg Breads
(PAGE 162)
Called
tom kha gai
in Thai, this soup is named for the camphor-scented galangal root (
kha
). You can find galangal (it looks like ginger on steroids) and fresh lime leaves at Asian markets. Both freeze well, so stock up and you’ll be set for months! There is no substitute for galangal, but it is present in most Thai curry pastes, so if you can’t find galangal, include an extra 1 tsp or so of curry paste. This soup is brothy and light; if you prefer richer soup, substitute a can of thick coconut cream for one of the cans of coconut milk in the recipe
.
SERVES
6
ACTIVE TIME
10
MINUTES
TOTAL TIME
40
MINUTES
Two 15-oz [445-ml] cans coconut milk
2
1
/
2
cups [600 ml] chicken broth
(see page 17)
4 oz [115 g] oyster mushrooms or shiitake mushrooms (stems discarded if using shiitake), sliced
3 medium shallots, thinly sliced
1
/
4
cup [35 g] thinly sliced fresh galangal root
2 tsp Thai red curry paste
2 tsp brown sugar
10 fresh lime leaves
1
1
/
4
lb [570 g] boneless, skinless chicken breasts, thinly sliced against the grain
3 Tbsp fish sauce
2 Tbsp freshly squeezed lime juice
1
/
4
cup [7 g] chopped fresh cilantro
1.
In a large soup pot or Dutch oven combine the coconut milk, chicken broth, mushrooms, shallots, galangal root, curry paste, brown sugar, and lime leaves.
Bring the mixture to a boil over high heat.
Reduce the heat to medium-low and simmer, uncovered, for 20 minutes to infuse the broth with the aromatics.
2.
Add the chicken to the pot and cook over very low heat until the chicken is just cooked through, 5 to 10 minutes.
Do not simmer the broth, or the chicken will become cottony and dry.
Add the fish sauce and lime juice to the pot.
3.
Ladle the soup into bowls and sprinkle with the cilantro.
Instruct diners to pick out the galangal slices and lime leaves; they are too tough to eat.
GET AHEAD:
Store the cooled soup in airtight containers or zip-top plastic freezer bags for up to 4 days in the refrigerator or up to 3 months in the freezer. Defrost overnight before reheating over low heat. Add the cilantro immediately before serving.