Jean-Georges Vongerichten’s Chicken Soup with Coconut Milk and Lemongrass

Name: Jean-Georges Vongerichten’s Chicken Soup with Coconut Milk and Lemongrass
Yield: Makes 7½ cups (1.9 l); 4 large first-course servings
Cuisine: American
Ingredients: 1 tablespoon canola, rapeseed, or other neutral-flavored oil; 1 stalk lemongrass; ¾ pound (360 g) boneless, skinless chicken breasts; 2 cups (¼ pound; 120 g) shiitake mushrooms; One 13- to 14- ounce (375- to 415- ml) can unsweetened coconut milk; Juice of 2 limes; 3 lime leaves, dried or fresh; 4 cups (1 l) Jean-Georges’s Chicken Stock or Basic Chicken Stock; Six ⅛- inch (30- mm) slices, fresh or frozen, galangal or ginger, not peeled; 1 medium onion, minced; 1 garlic clove, minced; 2 teaspoons Thai red curry paste or curry powder; ¼ cup (15 g) minced cilantro; 2 tablespoons nam pla or nuoc mam (Asian fish sauce); 3 scallions, trimmed and minced on the diagonal

Preparation info

Makes 7½ cups 1.9 l ) ;
4
large first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Having made several versions of gai tom ka, I was pleased with none. Then I had lunch at Vong, one of Chef Vongerichten’s marvelous restaurants, and there it was, the perfect version. He has the recipe in his book Jean-Georges, written with Mark Bittman. The recipe that follows is his to the letter excep

Ingredients

Asia
Americas
China
United States
Lunch
Starter
Gluten-free
Soup

Ingredients

Method