Thai chicken and coconut soup
(or: a decent faux tom kha gai)
Red pepper and cilantro, cayenne, lemon grass and ginger, onions
Ingredients:
| 1 13.5 oz can | Coconut milk |
| 1 10.5 oz can | Chicken broth |
| 3 oz | Water |
| 1 tsp | Lemon grass |
| 1 tsp | Ground cayenne pepper |
| 2 tsp | Ginger root, chopped |
| 2 | Red chilis, chopped |
| 1/2 lb | Boneless skinless chicken breast, thinly sliced |
| 3 | Green onions, chopped |
| 1/2 tsp | Cilantro |
The soup, bubbling away
Preparation:
Mix coconut milk, chicken broth, water, lemon grass, cayenne, and ginger in a pot and bring to a rolling boil. Add chicken, chilis, and green onions, reduce heat and simmer for twenty minutes, stirring occasionally. Garnish with cilantro.
A bowl of the finished soup
Notes:
The water is the difference between the broth and the coconut milk -- pour the broth into the coconut milk can then fill to the top with water. If you're lazy, you can use the pre-sliced stuff for stir-fry that grocery stores sometimes have, although the slices tend to be larger than ideal.I tend to use crushed red pepper or cerranos instead of red chilis, because I have difficulty finding proper Thai peppers. This recipe makes about three bowls of soup.
