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Coconut Chicken Soup

Coconut Chicken Soup Recipe

  • One 14-ounce can coconut milk
  • 6 thin slices fresh galangal or 4 slices fresh ginger
  • 2 lemongrass stalks, tough outer portion removed tender portion only, chopped and crushed in mortar
  • 5 fresh kaffir lime leaves, torn inhalf, or 1 tablespoon grated lime zest
  • 3/4 pound boneless and skinless chicken breast, thinly sliced
  • 5 tablespoons Thai or Vietnamese fish sauce
  • 2 tablespoons palm sugar or granulated sugar
  • 1/2 cup fresh lime juice
  • 1 teaspoon Thai red curry paste
  • 1/4 cup coarsely chopped cilantro (fresh coriander)
  • 25 fresh green bird's-eye chiles or 15 fresh green Thai chiles or 8 green serrano chiles, crushed in a mortar with the pestle
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