Chicken and Coconut Soup
To add a flavorful twist to this recipe, substitute Thai broth for a basic chicken broth.
- 3 pounds chicken
- 8 slices galangal (also called Thai ginger)
- 3 stalks lemongrass
- 8 chili peppers (red or green)
- 1 lemon
- ½ of an egg white
- 2 teaspoons cornstarch
- 4 cups Basic Chicken Broth
- 3 cups coconut milk
- 4 tablespoons fish sauce (Thai or Vietnamese)
- ½ teaspoon sugar
- 1 cup peanut oil
- 1 teaspoon black pepper
- Coriander leaves
Cut the chicken into thin strips. Slice the galangal. Slice the bottom 6–8 inches of the lemon grass, on the diagonal. Seed and coarsely chop the chilies. Juice the lemon.
In a bowl, mix together the chicken strips, egg white, and cornstarch. Refrigerate for 30 minutes.
Pour the chicken broth into a soup pot. Add the galangal, lemon grass, and chilies. Bring to a boil, cover, reduce to a simmer, and cook for 10 minutes. Remove the cover and stir in the coconut milk, fish sauce, sugar, and salt to taste, then simmer for 15 more minutes.
Meanwhile, using a skillet or wok, heat the peanut oil. Stir in the chicken pieces, separating them, and cooking just until they turn white. Drain.
Pour the broth mixture into individual bowls. Divide the chicken pieces among them. Sprinkle each bowl with lemon juice, pepper, and coriander leaves.
Nearly all of the fat in a chicken comes from its skin. You can buy pre-skinned chicken breasts in the grocery store, but it's simple to peel the skin off yourself before cooking. Choose white meat over dark for the leanest meal.