Thai Chicken and Coconut Milk Soup

1. 1

   Pour the lime juice on the chicken and let stand while you prepare the rest of the soup.

2. 2

   In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles.

3. 3

   Bring the coconut milk to a simmer.

4. 4

   When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them.

5. 5

   Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or until the chicken pieces are finished cooking.

6. 6

   Remove from heat and serve immediately with fresh cilantro leaves for garnish.

7. 7

   Now, the best way I ever had this soup was with pieces of fresh grouper instead of chicken.

8. 8

   I also added slices of kumquats instead of the ginger, and used the sweet Fresno chiles instead of Thai birds.

9. 9

   We also served it over Vietnamese rice noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.