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Chicken Coconut Soup

Type: Chicken, Poultry
Courses: Soup
Serves: 6 people

Recipe Ingredients

4   Fresh lemongrass stalks
4 cups 948mlChicken stock
15   Fresh galanga - (quarter-size)
  (or fresh gingerroot)
10   Black peppercorns - crushed
3   Serrano chiles - thinly sliced
12   Fresh lime leaves
  (or scant 1/4 tspn grated lime zest)
2 cups 474mlCoconut Milk - see * Note
1   Boneless skinless chicken breast - cut bite-size pcs
1 cup 237mlCanned straw mushrooms - drained well
1/2 cup 118mlJulienned snow peas
1/2 cup 55g / 1.9ozJulienned carrots
2 tablespoons 30mlFish sauce
  Juice of 2 limes
  Fresh cilantro leaves - for garnish

Recipe Instructions

* Note: See the "Coconut Milk" recipe which is included in this collection.

Remove the grassy tops of the lemongrass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over. Cut each stalk into 4 pieces.

Bring chicken stock to a boil, reduce to a simmer, then add lemongrass, galanga, peppercorns, serrano chile, and lime leaves. Simmer 15 minutes, then add Coconut Milk and cook an additional 5 minutes. Add chicken pieces, straw mushrooms, snow peas, and carrots. Simmer for another 10 to 12 minutes. Stir in fish sauce, and lime juice and serve immediately. Garnish with cilantro leaves.

Be careful to avoid chewing the lemongrass, galanga or ginger, or lime leaves when eating.

This recipe yields 6 servings.

TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A07 broadcast 09-23-1997) - Downloaded from their Web-Site -


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