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1
Bring the stock to a boil over medium heat in a soup pot.
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2
Add the lime leaves, chiles, garlic, ginger and lemongrass.
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3
Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
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4
Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice.
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5
Simmer to heat the chicken through, about 5 minutes.
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6
Sprinkle with salt and pepper.
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7
Ladle the soup into a soup tureen or individual serving bowls.
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8
Garnish with the cilantro.
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9
Be careful to avoid chewing the lemongrass, ginger or lime leaves.
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10
Cook's Note: Lemongrass imparts a delicate citrusy flavor and aroma, but if you can't find lemongrass, use equal parts lemon peel and ginger.
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11
Kaffir lime is gently limey with lots of aroma, but you can substitute lime peel if you can't find it.
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12
Place the chicken and vegetables in a large stockpot over medium heat.
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13
Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak.
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14
Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil.
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15
Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done.
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16
As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
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17
Carefully remove the chicken to a cutting board.
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18
When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
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19
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
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20
Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock.
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21
Cover and refrigerate for up to one week or freeze.
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22
Difficulty: Intermediate
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23
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
