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

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
Spicy
Gluten-free
Soup
South East Asia

Ingredients

Method