No mistaking the Thai heritage here: coconut is a marker of true Thai cuisine. Such a soup has a richness one associates with cream, but here it is the effect of the coconut milk, whose opulence and aroma add so much to the dish that it is almost a meal in itself.
The authentic version of this soup requires chicken thighs. The recipe is often modified for Western palates by using chicken breasts, but I have found that chicken thighs, with their more robust flavour and texture, give the soup a depth and substance that is much more in keeping with the Thai tradition. It is better that way.
Peel the lemongrass to the tender whitish centre and crush with the flat of a knife. Then cut into
If you are using unboned thighs, remove the skin and bones or have your butcher do it for you. Cut the chicken into
© 2001 Ken Hom. All rights reserved.