Lemon Grass and Chicken Soup
Ingredients
- 6 cups chicken stock
- 1-2 chicken breasts sliced, or 1-2 cups roasted chicken or 1-2 cups turkey
- 3 stalks lemongrass
- 4 leaves kaffir lime fine julienne
- 1 cup shiitake mushrooms sliced
- 1 thumb-sized piece galangal or ginger grated
- 1-3 fresh red chilies minced (to taste), or substitute 1/2 to 3/4 tsp. dried crushed chili
- 1/2-1 can coconut milk good-quality
- 2 tbsp lime juice
- 2+ tbsp fish sauce
- 1 tsp brown sugar
- 1/2 cup mini corn ears
- 1/2 cup onions finely chopped
- 1/2 cup carrot strings
- 1 cup cilantro leaves fresh
- 1 cup basil leaves fresh
- 3 spring (green) onions sliced
Instructions
- Slice the lower portion of the lemongrass stalk.
- Place chicken broth in a large soup pot over medium-high heat.
- Add fresh chicken (or leftover chicken or turkey), corn, chopped onions, carrots and mushrooms. Also add the prepared lemongrass, plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
- Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
- Turn heat down to minimum. Add lime juice and stir.
- Do a taste test. Look for a balance between spicy, sour, salty and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you’d like it creamier, add more coconut milk. If not spicy enough, add more chili.
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