If you can’t find fresh lemongrass, most grocery stores will carry a paste version in a tube that works just fine in this flavorful soup.
By Debra Smith
Thai-Style Chicken Coconut Soup
If you can't find fresh lemongrass, most grocery stores will carry a paste version in a tube that works just fine in this flavorful soup.
Author: Debra Smith, adapted from Cook's Illustrated
Recipe Type: Soup
- 1 tablespoon grapeseed oil
- 3 tablespoons lemongrass
- 3 large shallots, chopped
- 2 tablespoons cilantro
- 3 tablespoons fish sauce, 2 tablespoons reserved
- 4 cups chicken stock
- 2 14-ounce cans full-fat coconut milk, well shaken
- 1 tablespoon sugar
- 8 ounces white button mushrooms, wiped clean, stems removed and cut into ¼ inch slices
- the entire breast of one rotisserie chicken, sliced in ⅛ inch slices
- 3 tablespoons fresh lime juice (2-3 limes)
- 2 teaspoons Thai red curry paste (more to taste)
For the garnish
- ½ cup fresh cilantro leaves
- 2 serrano or jalapeno chilies, thinly sliced
- 2 green onions, sliced thin on the diagonal
- 1 lime, cut into wedges
- Heat the oil in a large saucepan over medium heat until simmering.
- Add lemongrass, shallots, cilantro and 1 tablespoon of the fish sauce; cook, stirring frequently until just softened, 3-4 minutes.
- Stir in chicken broth and one can of coconut milk; bring to simmer over high heat, cover and reduce heat to low; simmer for 10 minutes.
- Pour broth through fine mesh strainer and discard solids; rinse saucepan and return strained broth mixture to pan.
- Return pan to medium-high heat. Stir remaining can of coconut milk and sugar into broth and bring to simmer.
- Reduce heat to medium, add mushrooms and cook for 3 minutes; add chicken and cook for another 5 minutes, remove from heat.
- Combine lime juice, curry paste and remaining 2 tablespoons fish sauce in a small bowl; stir into soup.
- Ladle soup into bowls and garnish with fresh cilantro, chiles and green onions. Serve immediately with lime wedges.