Monday, July 26, 2010

What's for Dinner? Thai Coconut Soup with Lemongrass

I have included my modifications in the following recipe.

1 quart organic chicken stock
1 stalk lemon grass, white part only, bashed-up with a knife.
3 kaffir lime leaves or lime basil and lime zest
1 (3-inch) piece fresh ginger, peeled and thinly sliced
2 small Thai chilies, seeds removed and minced
2 garlic cloves, minced
1 can unsweetened coconut milk
2 tablespoons Thai fish sauce
1 1/2 teaspoons brown sugar
1/2 cup diced mushrooms
1/2 red bell pepper thinly sliced
1/2 red onion chhopped
2 chicken breasts
1 lime, juiced
1 bay leaf
Kosher salt and freshly ground pepper
1/4 cup chopped fresh cilantro leaves or parsley

Sautee the chicken breasts in the soup pot in a little olive oil until crispy and dice and set. Then fry the garlic, ginger and chilli and spices. Deglaze with the stock. Bring the stock to the boil over medium heat. Add the lemon grass stalk, kaffir lime leaves and bay leaf. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.

Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms,pepper, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Last minute throw in the cooked chicken.
Ladle into soup bowls.

**Garnish with shredded carrots and green onions if you like :)
**I served it with Chili/Honey flatbread for sopping up the coconut broth.


  1. Hey Claire,

    Have you tried adding ground green Indian hot chillies to this soup?


  2. I HAVEN'T!! What a great idea!
    That will be on my list of new ingridients I will try over the next year!
    (Keep looking for them in new dishes I make).