Chicken, Coconut and Cilantro Soup

Here is a wonderful Southeast Asian-style soup that combines earthy with citrusy: classic pairing of coconut and cilantro with lemongrass, kaffir lime leaves, Thai chilies, galangal root, and, of course, chicken. Delightful.

Reprinted with permission from 1001 Foods to Die For (Andrews McMeel 2007).

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

• 3 1/2 cups coconut milk
• 1 cup water
• 2 tbsp fresh galangal root, sliced
• 1 fresh lemongrass stem, cut into 1-in lengths
• 4 kaffir lime leaves, torn in half
• 2 fresh Thai chiles, halved
• 1 lb chicken, skinned, boned, and diced
• 1 tsp salt
• 3 tbsp fish sauce
• 1 tsp palm sugar
• 1/3 cup fresh lime juice
• 2 tbsp roughly chopped cilantro leaves

Preparation:

Pour the coconut milk and water into a saucepan and bring to a boil over medium heat. Reduce the heat, add the galangal, lemongrass, kaffir lime leaves, and chile halves. Cook for a few minutes longer, stirring occasionally. Now add the chicken, salt, fish sauce, sugar, and lime juice. Cook until the chicken is done. Serve sprinkled with cilantro leaves.

Serves 4

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