Today’s recipe has it’s roots in a post written way back in April about planting cilantro seeds. For several weeks, the chilly weather kept the seeds safely tucked in their dirt beds. But a couple weeks of warm days set them to sprouting and growing and waving their cute little scalloped leafs in the warm breeze.
So many cute little scalloped leaves, in fact, that the frantic search for recipes that require massive quantities of cilantro has begun. Between needing to give the cilantro a haircut and a recent craving to recreate the flavors tasted in a Thai soup served at a restaurant we visited a few weeks back, my inclination was to give a chicken-coconut milk soup recipe a try. If possible, a very easy recipe for a first foray into a new cuisine.
The recipe I worked off of comes from My Recipes, and it turned out to be a good choice. Next time, I’ll spread my wings a little by adding noodles, more chili paste, and a few other culinary bells and whistles. Or maybe not, because this soup was very easy and tasty too.
Thai Coconut Chicken Soup
1 can (13.5 oz.) coconut milk
1 can (14 oz.) chicken broth (I used homemade broth)
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1/2 pound boned, skinned chicken breast, cut into 1-inch chunks
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat.
Add chicken, lime juice, fish sauce, sugar, and chili paste.
Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes.
Discard lemongrass. Garnish servings with basil and cilantro.
