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Chicken-Coconut Soup with Ginger & Lemon Grass Recipe

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This recipe for Chicken-Coconut Soup with Ginger & Lemon Grass is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C. chicken stock or broth
8 large slices unpeeled Siamese ginger about 5 1/2 ounces or common ginger
1 large stalk lemon grass, tough outer leaves discarded, trimmed to 12" and then angle cut into 2" pieces
12 (6 pairs) fresh Kaffir lime leaves (bai magroot) or strips of peel from 1 small lime
2 cans (14 oz each) unsweetened coconut milk
1 Lb. boneless, skinless chicken breast cut into bite size pieces
2 Tbsp. Chili-Tamarind Paste
1/4 cup fresh lemon juice
2 1/2 Tbsp coconut-palm sugar or brown sugar
2 1/2 Tbsp. Thai fish sauce
1/2 Lb. mushrooms sliced
5 small Thai chilies stemmed and lightly crushed (optional)
Directions:
Directions:
Put the stock, ginger, lemon grass in a soup pot. If using Kiffir lime leaves, tear each leaf in half and add to the pot. If using lime peel and to the pot. Gradually bring to a boil over medium-high heat. Boil for 1 minute, stir in the coconut milk, and return to a boil. Stir in the chicken and return to a boil. Add the chili-tamarind paste, lemon juice, sugar,, and fish sauce. Stir until the chili paste and sugar are dissolved and blended. Add the mushrooms and simmer just until tender, about 1 minute.
Float the chilies on top (optional) and turn off the heat. Ladle the soup into bowls.
Number Of Servings:
Number Of Servings:
Serves 4 to 6
Personal Notes:
Personal Notes:
This Thai recipe was given to me by Kelly Sullivan, a very talented restaurant owner/artist

 

 

 

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