N&R Classic Archives: Thai-Style Chicken and Coconut Soup

This is a repost of a yummy soup recipe that appeared in the early days of Noodles and Rice.

This is a great easy-to-fix soup/stew, perfect for fall temperatures. It’s simple enough that you can throw it together on a busy night after work. Authentic Thai dishes usually call for kaffir lime leaves, lemon grass, and galangal, but these may be difficult to find where you are, so lime and lemon zests make a fine substitute. If you have access to the above, however, by all means, use them! (see note below)

3 cups chicken broth
1 tablespoon finely minced lime and lemon zest
6 1/4-inch slices of peeled fresh gingerroot
3 tablespoons Thai fish sauce
1/2 cup lime and/or lemon juice (or to taste)
2 Thai chilies, sliced thinly (or to taste)
1 whole skinless boneless chicken breast, cut into 1 1/2 inch long by 1/4 inch thick shreds
1 13.5-oz can coconut milk
1/2 cup chopped cilantro/coriander
Additional fish sauce, chopped chilies and lemon/lime juice if needed

In a large saucepan, combine chicken broth, citrus zests, gingerroot slices, fish sauce, citrus juices and chilies (hold back a few if you want to control the heat — you can always add more later). Bring mixture to a simmer, then add chicken slices and coconut milk, stirring well. Continue cooking until chicken pieces are just cooked through (do not overcook!), about 5 minutes. Stir in coriander. Adjust seasoning with additional fish sauce, chilies and/or lemon/lime juice, or serve in a soup tureen or large bowl and let diners adjust seasonings at the table. Serve hot.

* 1 tablespoon chopped kaffir lime leaves, 2 tablespoons chopped lemongrass and 6 slices galangal can be used for this recipe in place of the lime and lemon zests.

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