Chicken and Coconut Soup

Name: Chicken and Coconut Soup (Dom Yam Gai)
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: Thai
Ingredients: ¼ cup chopped fresh cilantro leaves, optional; 3 tablespoons nam pla; 1 cup sliced button mushrooms or drained canned straw mushrooms; 1 cup sliced button mushrooms or drained canned straw mushrooms; 4 lime leaves, preferably fresh, roughly chopped; Salt and black pepper to taste; Salt and black pepper to taste; 1 teaspoon sugar; 3 tablespoons fresh lime juice; 3 lemongrass stalks, trimmed, smashed, and cut into 2-inch lengths; 10 nickel-sized slices of fresh ginger; 1 pound boneless, skinless chicken breast or thigh, cut into 1-inch strips; 1 pound boneless, skinless chicken breast or thigh, cut into 1-inch strips; 2 fresh chiles, preferably Thai, stemmed, seeded, and minced, or hot red pepper flakes to taste; 4 lime leaves, preferably fresh, roughly chopped; 2 fresh chiles, preferably Thai, stemmed, seeded, and minced, or hot red pepper flakes to taste; 2 fresh chiles, preferably Thai, stemmed, seeded, and minced, or hot red pepper flakes to taste; 1 cup chicken stock, preferably homemade; 1 pound boneless, skinless chicken breast or thigh, cut into 1-inch strips; 1 quart coconut milk, homemade or canned

Dom Yam Gai

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

The subtle blend of sweet, creamy, and sharp flavors in this Thai classic makes it one of the first Thai dishes most people learn to love. Although the best version I ever had began with cracking real coconuts—a chore I wouldn’t wish on an enemy—if you make coconut milk from dried coconut or use canned coconut milk, the dish is easy to re-create at home and really great. For information on Thai fish sauce (nam pla).

Ingredients

Asia
Thailand
Gluten-free
Soup
South East Asia
Winter

Ingredients

Method