Thai-Style Coconut-Green Curry Chicken Soup

Name: Thai-Style Coconut-Green Curry Chicken Soup
Yield: Makes 1½ Quarts or 6 First-Course Servings
Cuisine: Thailand
Ingredients: 5 cloves garlic, minced; 3 shallots, minced; 1 quart chicken broth; 1 stalk lemongrass, white bulb part only, tough outer layer discarded and very thinly sliced; 2 to 4 Thai chiles or 4 to 8 jalapeno chiles, seeded and finely chopped; 2 slices fresh, frozen, or dried galangal, ¼ inch thick (optional); Juice of 3 limes; ¼ cup fish sauce, or more to taste; 3 kaffir lime leaves or zest of 1 lime, in strips; 1 small bunch cilantro, large stems removed and leaves chopped; One 15-ounce can unsweetened coconut milk; 1½ cups (½-inch) cubed cooked chicken or 2 raw boneless, skinless chicken breast halves, cut into ½-inch cubes

Preparation info

Makes
1½ Quarts

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Thai cooks make curry pastes by slowly grinding herbs and aromatic ingredients in a mortar. Since making even a small amount can take as long as an hour, many cooks buy canned curry pastes, which never deliver the headiness of freshly made. To avoid this dilemma, simmer the same aromatic ingredients in broth and leave them chopped, sliced, or whole.

Thai soups and curries get their character from lemon-or lime-flavored ingredients, such as lemongrass and kaffir lime leaves or rind (

Ingredients

Asia
Thailand
Starter
Soup
Gluten-free
South East Asia
Spicy

Ingredients

Method