Creamy Coconut Chicken Soup

Ingredients

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 chicken breasts, thinly sliced 2 chicken breasts, thinly sliced
• 1 lemongrass stalk, bruised and cut into 2-inch pieces 1 lemongrass stalk, bruised and cut into 2-inch pieces
• 3 slices of galangal (or ginger) 3 slices of galangal (or ginger)
• 4 kaffir lime leaves 4 kaffir lime leaves
• 200g mushrooms, sliced 200g mushrooms, sliced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 2 Thai chilies, sliced (optional) 2 Thai chilies, sliced (optional)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil.
2. 2.
   Add the lemongrass, galangal, and kaffir lime leaves to the pot. Simmer for 10 minutes to infuse the flavors.
3. 3.
   Add the coconut milk and bring the mixture back to a gentle boil.
4. 4.
   Add the chicken slices and mushrooms to the pot. Cook until the chicken is cooked through, about 5-7 minutes.
5. 5.
   Stir in the fish sauce, lime juice, and palm sugar. Adjust the seasoning according to your taste.
6. 6.
   If desired, add Thai chilies for extra heat.
7. 7.
   Remove the lemongrass, galangal, and kaffir lime leaves from the soup.
8. 8.
   Serve the soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils.
• Galangal — If you can't find galangal, ginger can be used as a substitute. However, galangal has a unique flavor that adds authenticity to the dish.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the soup to release their fragrance.

Tips & Tricks

• For a vegetarian version, substitute chicken with tofu or mixed vegetables.
• Adjust the amount of Thai chilies according to your spice preference.
• Serve the soup with steamed jasmine rice for a complete meal.
• Use fresh ingredients for the best flavor.
• If you prefer a thicker soup, simmer it for a longer time to reduce the liquid.

Serving advice

Serve the Creamy Coconut Chicken Soup hot in individual bowls. Garnish with fresh cilantro for added freshness and aroma. It pairs well with steamed jasmine rice or can be enjoyed on its own as a light and satisfying meal.

Presentation advice

Present the Creamy Coconut Chicken Soup in a vibrant bowl to showcase its beautiful colors. Place a lime wedge on the side for squeezing over the soup before eating. Sprinkle some chopped cilantro on top for an appealing finishing touch.