Chicken Coconut Soup
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
50
Spice
65
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2.5 cups
Desiccated Coconut3 cups
Milk4 stalks
Lemongrass (fresh)4 cups
Chicken Stock2 cups
Coconut Milk1 cup
Snow Pea (julienned)1 cup
Carrot (julienned)2 tbsps
Fish SauceDirections:
1
Combine the coconut with the milk in a heavy saucepan
2
Heat slowly, bring to a simmer, then remove from the heat and cool
3
Strain the milk, pressing down on the coconut meat to extract all the liquid
4
Squeeze all the coconut through a towel to get any last drops
5
Discard the coconut
6
Remove the grassy tops of the lemongrass, leaving stalks about 6 inches long, and cut off any hard root section
7
Using the blunt edge of a large knife or cleaver, bruise each stalk all over
8
Cut each stalk into 4 pieces
9
In a saucepan bring chicken stock to a boil, reduce to a simmer, then add lemongrass, galanga, peppercorns, serrano chile, and lime leaves
10
Simmer 15 minutes, then add coconut milk and cook an additional 5 minutes
11
Add chicken pieces, straw mushrooms, snow peas, and carrots
12
Simmer for another 10 to 12 minutes
13
Stir in fish sauce, and lime juice and serve immediately
14
Garnish with cilantro leaves
15
Be careful to avoid chewing the lemongrass, galanga or ginger, or lime leaves when eating