Chicken Coconut Soup with Lemongrass

Back when we lived in the same city (many years ago!), my sister and I attended a cooking class at our local Williams-Sonoma store. Such fun! We came away with a few great recipes, one of which has been on this blog for a while (Chipotle Cheddar Chicken Cakes). It's time to put the other one I still make on this site so I won't lose it. The lemongrass in this is KEY. We serve this with sticky rice. If you want to pin this, head on over to the Williams-Sonoma site and pin theirs because they have a lovely photo of it.

Chicken Coconut Soup with Lemongrass

~Williams Sonoma

• 4 c. chicken broth
• 8 large slices peeled fresh galangal or 4 slices peeled fresh ginger*
• 1 large lemongrass stalk, cut into 2-inch pieces and crushed
• 16 fresh kaffir lime leaves, torn in half, or grated zest of 1 large lime*
• 2 (14-oz.) cans coconut milk
• 1/4 c. lime juice
• 2-3 T. Thai fish sauce**
• 2 T. light brown sugar
• 1 T. red chili paste
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1/2 pound white mushrooms, sliced (I don't use)
• 5 small fresh red or green chilies, sliced cross-wise paper-thin
• fresh cilantro for garnish

*I use the more ordinary of these ingredients

**a strong taste--if you're new to this, use the smaller amount

1. Cook chicken in water to cover (season with salt and pepper) just until it's barely done (a step our instructor added).
2. Bring broth, galangal, lemongrass, and lime leaves to a boil over medium heat. Boil for 1 minute.
3. Reduce heat to low, stir in coconut milk, and bring to a simmer. Add lime juice, fish sauce, brown sugar, and chili paste; mix well and simmer for 5 minutes. Add chicken pieces and simmer until tender (a few minutes). Add mushrooms, if using, and simmer for 1 more minute.
4. Float chili slices and cilantro leaves on top of each serving.

Serves 4-6