Thai Coconut Chicken Soup

One of Dr. Martha’s Favorite Recipes for Thai Coconut Chicken Soup

Thai Coconut Chicken Soup

Soup Ingredients:

2 TBSP olive oil
1 onion, diced
2-3 cloves garlic or shallots
3-4 pieces of galangal cut carefully into coins (from Fooks Foods)
2 tsp Taste of Thai Red Curry Paste
½ tsp sea salt
lime leaves, if available (from Fooks Foods)
2-3 cups Pacifica Chicken Broth
½-1 (14 oz) can coconut milk
½ lb boneless, skinless chicken breast
¾ TBSP fish sauce
1-2 limes, juiced
½ cup mushrooms, sliced and added in the last 10 minutes of cooking

Other Ingredients:

cooked Basmati rice
¼ cup roasted peanuts, chopped
¼ cup chopped fresh cilantro

Directions:

Heat oil in a 4-quart pot over medium heat. Stir in onion and shallots. Sauté until translucent. Add galangal, red curry paste, salt and lime leaves and cook until fragrant, 2 minutes. Add chicken broth, coconut milk and chicken breasts. Simmer for 15-20 minutes.  Remove  chicken breasts, cool and pull them apart.  Add back into soup. Stir in fish sauce and lime juice to taste.  Add salt if needed. Serve over small amount of cooked basmati rice, garnished with cilantro and chopped roasted peanuts.

What is Galangal?

Galangal is a firm, knobby rhizome in the ginger family (Zingiberaceae) widely used in Southeast Asian cuisine for its pungent, citrusy, and slightly peppery flavor. Often called "Thai ginger," it has a smoother, paler skin than ginger and a woody, pine-like aroma. It is essential in dishes like tom yum soup and curries.

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