Thai Chicken and Coconut Milk Soup

September 04, 2012

Thai Chicken and Coconut Milk Soup

Coconut milk is very significant for the preparation of the Thai Chicken and Coconut Milk Soup. Coconut milk is found everywhere of the world.  Thai chicken soup has that distinctive Thai flavor - a balance of spicy, salty, sweet and sour. This recipe is very simple. You will especially welcome this soup's warmth during the winter, when it can also provide you with added health benefits, helping to ward off the cold or flu. Thai Chicken and Coconut Milk Soup is very delicious and nutritious also. Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup. This recipe for Thai Chicken and Coconut Milk Soup is incredibly easy. The key is to use fresh lemon grass in your cooking. Dried galangal works very well in this coconut-based soup. So sip, slurp, and enjoy! The cooking process is as follows;

Ingredients:

1 can or 2 cups coconut milk,

1 lb chicken breast ( cut into small chunks),

Juice and grated peel of 1 lime,

Lemon grass 14 pieces,

Cut into very thin (1/16") slices on the diagonal, 

3-4 slices of galangal or ginger (fresh ginger may be substituted),

Hot chilli peppers to taste,

Cilantro for garnish.

Directions:

* Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galangal or ginger and (optionally) chillies. (The optional part is that if you don't want the whole dish to taste spicy, add the chillies later; the earlier you add them, the hotter the resulting dish.)

* Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them.

* Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes or till the chicken pieces are finished cooking.

* Remove from heat and serve immediately with fresh cilantro leaves for garnish.