Total Calories: 772
1. Cut the chicken breast and thighs into large bite-sized pieces set aside.
2. Cut away the grassy tops of the lemongrass stalks, leaving stalks about 6 inches long. Cut away any hard root section to leave a clean, smooth, flat base below the bulb. Remove and discard tough outer leaves. Using the blunt edge of a cleaver or the back of a heavy knife, bruise each stalk, whacking it firmly at 2-inch intervals and rolling it over to bruise the stalk on all sides. Cut each stalk crosswise into 4 pieces set aside.
3. In a large saucepan, combine the coconut milk and chicken stock or broth and bring to a gentle boil over medium-high heat. Stir in the lemongrass, chicken, galanga, and 6 of the lime leaves. Reduce heat to a simmer and cook until the chicken is done, about 10 minutes.
4. Add the mushrooms and remove from heat. Stir in the fish sauce, lime juice, green onions, cilantro, and remaing lime leaves. Taste and add more fish sauce and lime juice if you like. Serve hot.
NOTE: Thai cooks usually leave the herbs in the soup, even though they aren’t edible. If you like, strain the soup before adding the mushrooms to remove the lemongrass, galanga, and lime leaves. Then return the soup and chicken to the pan, and add the remaining ingredients.
TO MAKE AHEAD: When chicken is cooked, let it cool completely, cover, and refrigerate for up to 2 days. To complete the soup, reheat gently and stir in the mushrooms, fish sauce, lime leaves, lime juice, green onions, and cilantro. Freeze in an airtight container for up to 2 months.
TO REHEAT: If frozen, let thaw in the refrigerator. Bring to a simmer over medium-low heat, add some green onions and cilantro to brighten the flavor.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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