Chicken in Coconut Milk

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Ingredients:

{"ops":[{"insert":"2 cups (16 oz/500mL) coconut cream"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 cup (8 oz/125 mL) coconut milk"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 stalks lemongrass, white part only, peeled and cut into 1-inch (2.5 cm) pieces"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1/2-inch (12 mm) pieces galangal, thinly sliced"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 tablespoons coarsely chopped shallots (French shallots), preferably pink"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"10-15 small fresh chilies, halved lengthwise"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 cup (4 oz/125 g) canned or 2 cups (8 oz/250 g) fresh straw mushrooms, rinsed, drained and halved"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"12 oz (375 g) boneless, skinless chicken breasts, thinly sliced"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2-3 tablespoons fish sauce, to taste"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"3 kaffir lime leaves, stemmed"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1/2 cup (1/2 oz/15 g) coarsely chopped cilantro (fresh coriander)"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 tablespoons fresh lime juice"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 scallions (green onions), chopped"},{"attributes":{"list":"bullet"},"insert":"\n"}]}

Preparation:

{"ops":[{"insert":"1. In a wok or large saucepan over high heat, combine coconut cream, coconut milk, lemongrass, galangal, shallots, chilies, and mushrooms. Bring to a boil, reduce heat, and simmer for 3-5 minutes.\n\n2. Add chicken, stirring well. Add fish sauce and lime leaves. Return to a boil. Add half the cilantro and turn off heat.\n\n3. Stir in lime juice. Transfer to bowls for serving, garnish with scallions and remaining cilantro, and serve.\n\n"},{"attributes":{"italic":true},"insert":"Makes 4-6 servings."},{"insert":"\n\n"},{"attributes":{"bold":true},"insert":"Hint:"},{"insert":" For a less rich soup, replace the coconut cream with an equal quantity of coconut milk. For a less spicy broth, keep the chilies whole.\n\n"},{"attributes":{"bold":true},"insert":"Note:"},{"insert":" This is one of Thailand's best-known soups, with a creamy consistency and a lovely lemony flavor. The fibrous ingredients in this soup -- "},{"attributes":{"italic":true},"insert":"kaffir lime leaf, galangal"},{"insert":", and "},{"attributes":{"italic":true},"insert":"lemongrass"},{"insert":" -- are "},{"attributes":{"italic":true},"insert":"not eaten"},{"insert":". Just push them aside.\n"}]}

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