Coconut Soup with Chicken

Name: Coconut Soup with Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 5 bird chiles or 4 serrano chiles, slightly crushed; 397 grams coconut milk; 794 grams chicken breast quarters (about , skinned; 340 grams chicken thigh quarters (about , skinned; 6 Tbsps chopped fresh cilantro; 20 thinly sliced peeled galangal or 15 pieces thinly sliced peeled fresh ginger, slightly crushed; 5 kaffir lime leaves, slightly torn, or 1 1/2 teaspoons grated lime rind; 118 milliliters sliced peeled fresh lemongrass, slightly crushed; 3 Tbsps fresh lime juice; 59 milliliters Thai fish sauce; 946 milliliters water

Need It is perfect for Autumn. If you have thai fish sauce, coconut milk, chicken breast quarters, and a few other ingredients on hand, you can make it. To use up the canned coconut milk you could follow this main course with the Healthy Key Lime Tarts as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine water and coconut milk in a Dutch oven; bring to a boil over medium heat. Stir in lemongrass, galangal, chiles, and lime leaves; bring to a boil.

Ingredients you will need

Coconut Milk

Lime Leaves

Lemon Grass

Galangal

Chili Pepper

Water

Equipment you will use

Dutch Oven

Add the chicken; cover, reduce heat, and simmer 50 minutes or until chicken is done.

Ingredients you will need

Whole Chicken

Remove the chicken from broth.

Ingredients you will need

Whole Chicken

Broth

Place the chicken in a bowl; chill 15 minutes. Strain broth through a colander into a bowl; discard solids. Return broth to pan.

Ingredients you will need

Whole Chicken

Broth

Equipment you will use

Colander

Bowl

Frying Pan

Remove the chicken from the bones, and cut meat into bite-size pieces. Discard bones. Return chicken to pan. Stir in the fish sauce, and cook for 1 minute over medium heat. Stir in lime juice.

Ingredients you will need

Fish Sauce