Chicken and Coconut Milk Soup

Name: Chicken and Coconut Milk Soup
Yield: Makes 4 servings
Cuisine: Thai
Ingredients: 1 tablespoon grape seed, corn, or other neutral oil; One ¾-inch piece fresh galangal or ginger, peeled and sliced; 12 ounces boneless, skinless chicken breast, cut into ½-inch cubes; 2 teaspoons red curry paste, store-bought is fine; 2 tablespoons nam pla (Thai fish sauce); 3 kaffir lime leaves; 3 scallions, trimmed and minced; ¼ cup minced fresh cilantro leaves; 1 medium onion, minced; 1⅔ cups coconut milk; ¼ cup fresh lime juice; 1 garlic clove, minced; 4 cups chicken stock, preferably homemade or canned low-sodium broth; 1 lemongrass stalk, trimmed, smashed, and chopped; 2 cups fresh shiitake mushroom caps, quartered

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Tom Yum Gai is the quintessential soup of Thai restaurants. The rich coconut milk is offset with tart lime juice and a little hot curry paste. While the resulting flavors taste complex, this soup is very easy to make at home. It’s the ideal starter to any Thai meal and great as a light lunch too.

Ingredients

1 tablespoon grape seed, corn, or other neutral oil
1 medium onion, minced

Asia
Thailand
Lunch
Starter
Soup
South East Asia
Gluten-free

Method

Put the oil, onion, and garlic in a large saucepan and set over medium heat. Cook, stirring, for 1 minute, then add the curry paste, lemongrass, galangal, and lime leaves. Cook, stirring, until browned arid fragrant, about 4 minutes.
Add the chicken stock and bring the mixture to a boil. Turn the heat to medium and simmer vigorously for 15 minutes. Stir in the