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Thai Lemongrass Chicken Soup

Serves 2 to 3 (easily doubled)     adjust servings


Ingredients

  • 1 13.5-ounce can coconut milk
  • 1 lemongrass stalk, chopped
  • 1 tablespoon chopped garlic
  • 2-inch piece ginger, peeled and chopped
  • 1 1/2 cups chicken broth
  • 2-inch piece dried galangal
  • 2 teaspoon fish sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1 pound chicken breast, chopped into 1/2-inch pieces
  • 8 ounces sliced mushrooms
  • 2 cups thinly sliced kale leaves
  • Lime juice, to taste
  • Ingredients for serving: Chopped cilantro

Instructions

Preparation

  1. Blend coconut milk, lemongrass, garlic, and ginger until smooth using a high-speed blender. Transfer to a large saucepan or stockpot along with the chicken broth, galangal, fish sauce and sea salt.
  2. Bring liquid to a simmer over medium heat. Stir in the chicken, mushrooms and kale and cover with a lid. Simmer for 10 minutes until the chicken is cooked through and the mushrooms are tender.

3. Remove from heat and stir in lime juice.


Freezing

Transfer soup to large glass container and refrigerate loosely covered until cool. Seal with a lid and place in the freezer for up to 3 months.

Serving

  1. Allow soup to thaw overnight in the refrigerator.
  2. Heat in a saucepan over medium-low heat until warm.
  3. Garnish with chopped cilantro.

Recipe Notes