Side Pannel
Spicy Chicken Coconut Soup
Spicy Chicken Coconut Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Soups
Ingredients List
- Stephen Ceideburg
- 2 Chicken breast halves
- 1/2 c Slivered fresh lemon, with
- -peel
- 3 tb Fish sauce
- 1 1/2 ts Chopped hot chile pepper, or
- -to taste
- 2 Green onions, thinly sliced,
- -including part of green top
- 1 1/2 ts Sugar
- 4 c Unsweetened coconut milk
- 2 c Chicken stock
- 3 ts Minced lemon grass or 1
- -teaspoon grated lemon zest
- 1 c Whole straw mushrooms
- 1 tb Slivered galangal root or
- -ginger root
Directions
[I prefer galangaleven dried, to ginger, but ginger will do. S.C.]
Place chicken breasts in pan with just enough cold water to cover. Bring to
a boil over medium heat; immediately reduce heat so water barely ripples.
Simmer uncovered, until done, about 12 minutes. Meat should be moist and
opaque throughout; cook only to just beyond pink stage. Remove breasts and
drain well. Cool to room temperature; remove and discard skin and bones.
Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish
sauce, chile pepper, green onion and sugar; set aside. Combine coconut
milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan
over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered,
until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken
and lemon mixture and heat through, about 3 minutes.
Serves 6 to 8 as a first course or 4 as a main course.
Place chicken breasts in pan with just enough cold water to cover. Bring to
a boil over medium heat; immediately reduce heat so water barely ripples.
Simmer uncovered, until done, about 12 minutes. Meat should be moist and
opaque throughout; cook only to just beyond pink stage. Remove breasts and
drain well. Cool to room temperature; remove and discard skin and bones.
Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish
sauce, chile pepper, green onion and sugar; set aside. Combine coconut
milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan
over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered,
until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken
and lemon mixture and heat through, about 3 minutes.
Serves 6 to 8 as a first course or 4 as a main course.
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