Coconut Chicken Soup

It is a northern Thai soup called Tom Khai Gai. Much of the flavor comes from the garnish that is added after it is cooked: the fresh lime, chiles, coriander leaves, and the roasted chili curry paste. This soup will have a bite to it no matter what you do, but you can modify the spiciness by changing the peppers and the amount of chili paste that you use.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 436 Calories

Ingredients

• 2 tablespoons white sugar
• 1 cup coconut milk
• 2 lemon grass, chopped
• ½ cup lime juice
• ¼ cup coarsely chopped cilantro
• 1 teaspoon red curry paste
• 5 tablespoons fish sauce
• 5 makrut lime leaves, torn in half
• 4 slices (1/2-inch) piece peeled fresh ginger
• ¾ pound skinless, boneless chicken breasts, cut into strips
• 15 green Thai chiles, crushed

Recipe Instructions

Step 1

Bring 1 cup coconut milk, lemon grass, ginger, and lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.

Step 2

Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.