Thai Chicken Soup with Coconut Milk

This simple Thai chicken soup has that classic Thai flavor - a stability of spicy, salty, sweet and sour. You will particularly welcome this soup's heat for the period of the winter, when it can also prepare available you with added health benefits, serving to hold off the cold or flu. Tom Ka Kai cans whichever is served as a taste or as the star player (noodles can be added if you're planning to make this soup as a main entree).

We are Thai Food fans. I mean I could eat Thai Food everyday. But then if I were to eat Thai everyday, when would I eat Indian or Bengali food?

I think ours likes are pad Thai and Penang, but last night I felt like having soup. And not just some chicken and noodle soup. I wanted best flavors.

Plus, Karl is tasteless so I really needed to put some main flavors for him to basically be able to taste something….poor guy, he is not often sick but when he come to be it’s bad!

Anyways! Since we can’t pay for to actually go to Thailand just up till now, I thought this soup was a respectable different.

Prep Time: 9 minutes

Cook Time: 11 minutes

Total Time: 20 minutes

 

Ingredients:

• 6 cups better-quality chicken stock
• 1-2 chicken breasts, cut, OR 1-2 cups cooked chicken or turkey
• 1 lemongrass stalk, OR 3 table spoon frozen ready lemongrass
• 4 kaffir limes leaves
• 1 cup shiitake mushrooms, slice
• 1 thumb-size cut galangal or ginger, grated
• 1-3 fresh red peppers, minced (to taste), OR extra 1/2 to 3/4 tea spoon dried crushed pepper
• 1/2 to 1 can better-quality coconut milk
• 2 table spoon lemon juice
• 2+ table spoon fish sauce
• 1 tea spoon brown sugar (optional)
• handful fresh coriander leaves
• handful fresh basil leaves
• 3 spring (green) onions, cut
• optional: other vegetables, similar sliced bell pepper or cherry tomatoes
• Optional: wheat or rice noodles, if serving as the main course

How to make Thai Chicken Soup with Coconut Milk

1. Slice and mince the lower serving of the lemongrass stalk. Keep the better stalk for the soup pot.
2. Place chicken broth in a large soup pot over medium-best heat. If you have leftover chicken or turkey bones, add those too. Takings to a boil.
3. Add fresh chicken and mushrooms. Also add the fixed lemongrass, and more kaffir lemon leaves and fresh pepper. Boil 8-10 minutes, or until chicken is prepared.
4. Drive heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and added vegetables. Mixture well. Boil gently 2-3 minutes.
5. Go heat down to lowest. Add lemon juice and mixing.
6. Do tastes test? Look for symmetry between spicy, sour, salty, and sweet flavors. Start with salt, adding more fish sauce if not salt or flavorful enough. If too acid, add the sugar plus a little more if you need it. If too spicy, or if you'd like it softer, add more coconut milk. If not spicy sufficient, add more pepper.
7. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spiral onion over each bowl. ENJOY!