Thai Chicken-Coconut Soup With Galanga


Serves: 6
Total Calories: 772

Ingredients

1 , whole boneless skinless chicken breast half
2 boneless, skinless chicken thighs
4 stalks , fresh lemongrass
4 1/2 cups coconut milk
1 1/2 cups Chicken Stock or low-sodium broth
20 slices (quarter-sized) fresh, frozen, or dried galanga ginger
12 fresh kaffir lime leaves
1 cup sliced fresh mushrooms
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 green onions, sliced thin
2 tablespoons chopped fresh cilantro

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 772
Calories from Fat: 299

This Thai Chicken-Coconut Soup With Galanga recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.




"I must say this is the best recipe software I have ever owned."
-Rob

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David

"Your software is the best recipe organizer and menu planner out there!"
-Toni

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill

My favorite is the Cook'n Recipe App.
-Tom