This Thai soup is the most delicious, nourishing soup ever. It is the closest thing we have found to a coconut chicken soup at a Thai restaurant in California, years ago, that was an absolute favourite. We’ve tried many restaurants since then, trying to find something as good, and nothing has been its equal until we found this recipe.

We served this at Hospitality Sunday one week, and some of our guests enjoyed 4-5 bowls of it! I was so surprised; with a flavour this unique, I didn’t think it’d be such a hit (but who’s counting, right?)

I hope you’ll enjoy this recipe! You can also throw in some diced tomatoes, if you like a bit of tomato flavour.

Thai-Style Coconut Chicken Soup
Serves 4-6

Ingredients:
2 chicken breasts
5 c. water
1/4 of a small onion
2 tsp. salt
3 lemon grass stalks, roots trimmed
2 (400mL/14oz) cans coconut milk
2 pieces dry galangal
10 black peppercorns, crushed
10 kaffir lime leaves
1 can whole mushrooms, small
1 can baby corn, left whole or cut into halves
1/4 c. fresh lime juice
3 Tbsp. Thai fish sauce
1 chopped green onion, to garnish
Crushed red pepper flakes, to garnish
Fresh cilantro, to garnish
Rice noodles, cooked according to package directions (to serve)

Directions:
(1) Cook the chicken in 5 cups water with 1/4 onion and 2 tsp. salt until the chicken is cooked. Set aside 2 cups of the broth for the soup. Cool the chicken, and shred when it’s cool enough to handle.

(2) Cut the lower 2 inches off of each lemon grass stalk and chop it finely (the lemon grass is very tough). Bruise the rest of the stalks, and set aside.

(3) In a medium pot, bring the 2 c. chicken stock and coconut milk to a boil at medium heat. Add the chopped and bruised lemon grass, galangal, peppercorns, and half the lime leaves. Reduce heat to low and simmer gently for 10 minutes. Strain the soup into a clean, large pot.

(4) Return the soup to low heat, then stir in the shredded chicken, mushrooms, corn, and simmer for another 10 minutes.

(5) Add the lime juice, fish sauce, and remaining lime leaves. Ladle into bowls over cooked rice noodles and serve warm; garnish with green onions, red pepper flakes, and fresh cilantro.

Bye for now,

Suzanne