Recipe Categories

Appetizers

Beef

Breads

Desserts

Eggs & Cheese

Lamb

Pasta & Grains

Pork

Poultry

Preserves

Salads

Salad Dressings

Sandwiches

Seafood

Soups

Vegetables

 

Thai Chicken Soup with Coconut Milk and Galangal

Ingredients

1 Tablespoon vegetable oil
1 shallot, thinly sliced
1/2 teaspoon minced garlic
1 tablespoon hot red pepper flakes, or to taste
1 teaspoon ground chile paste, or to taste
1-inch knob galangal, thinly sliced and bruised with back of a knife
3 cups chicken broth
2 tablespoons fish sauce, or to taste
1 teaspoon sugar
2 cups coconut milk
1/2 pound skinless boneless chicken thighs, cut into 1/2-inch cubes
1 can straw mushrooms
1/2 cup cubed ripe tomato
1/2 tablespoon fresh lime juice
1 teaspoon grated lime zest or 2 fresh kaffir lime leaves
cilantro for garnish

Instructions

Heat the oil in a saucepan over medium heat until moderately hot. Add the shallot, garlic, lemongrass, pepper flakes and chile paste; cook for about 30 seconds, or until slightly brown.
Working quickly and without burning the spices, add the galangal, chicken broth, fish sauce, sugar and coconut milk. Bring to a boil; add the chicken, mushrooms and tomato. When it comes to a boil again, turn off the heat and add the lime juice and lime leaves.

Serve immediately, garnished with cilantro.

S.F. Chronicle Cookbook, volume 2