Spicy Chicken Coconut Soup
Yield
6 servingsPrep
20 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| ½ | cup |
lemon
slivered |
|
| 3 | tablespoons |
fish sauce
|
|
| 1 ½ | teaspoons |
red pepper flakes
|
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 1 ½ | teaspoons |
sugar
|
|
| 4 | cups |
coconut milk
|
|
| 2 | cups |
chicken broth
|
|
| 3 | teaspoons |
lemongrass
|
|
| 1 | cup |
enoki mushrooms
|
*
|
| 1 | tablespoon |
galangal root
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 118 | ml |
lemon
slivered |
|
| 45 | ml |
fish sauce
|
|
| 7.5 | ml |
red pepper flakes
|
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 7.5 | ml |
sugar
|
|
| 946 | ml |
coconut milk
|
|
| 473 | ml |
chicken broth
|
|
| 15 | ml |
lemongrass
|
|
| 237 | ml |
enoki mushrooms
|
*
|
| 15 | ml |
galangal root
|
*
|
Directions
Place chicken breasts in pan with just enough cold water to cover.
Bring to a boil over medium heat; immediately reduce heat so water barely ripples.
Simmer uncovered, until done, about 12 minutes.
Meat should be moist and opaque throughout; cook only to just beyond pink stage.
Remove breasts and drain well.
Cool to room temperature; remove and discard skin and bones.
Shred meat into bite-sized pieces. Reserve.
Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside.
Combine coconut milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat.
Bring to a boil, reduce heat and simmer, uncovered, until lemon grass is tender, about 15 to 20 minutes.
Add reserved chicken and lemon mixture and heat through, about 3 minutes.
