Description

Coconut Milk and Chicken stock base with sauteed vegetables and seared chicken. Seasoned with Lemon Grass and Ginger. This delicious, easy to make soup can be made with a variety of ingredients.

Ingredients

• 3  Table Spoon(s) Oil, neutral
1
• 2  Table Spoon(s) Ginger, minced
2
• 2  Each Lemon Grass Stalks, ground in spice grinder
3
• 2  Each Shallots, minced
4
• 2  Each Garlic cloves, minced
5
• 2  Each Thai Chili peppers, minced
6
• 2  Tea Spoon(s) Cilantro, roots and stems, minced
7
• 1  Quart(s) Chicken Stock
8
• 3  Table Spoon(s) Thai Fish Sauce
9
• 2  Each Thai Coconut Milk, cans
10
• 2  Table Spoon(s) Kaffir, minced (Lime Leaf)
11
• 3  Table Spoon(s) Sugar
12
• ¼ one_quater Tea Spoon(s) White pepper, fresh ground
13
• 8  Ounce(s) Weight Chicken Breast, cubed bite size
14
• 1  Cup(s) Mushrooms, sliced
15
• 2/3  Cup(s) Peppers, red and yellow strips
16
• 2/3  Cup(s) Snow peas, cut in 1/3 on bias
17
• 1/3  Cup(s) Lime Juice, fresh
18
• 2  Table Spoon(s) Scallions, thin sliced
19
• 2  Table Spoon(s) Cilantro, rough chop
20
• 8  Each Basil leaves, fresh
21

Directions

1. Place oil in thick bottom soup pot and heat it up
2. Sweat out the lemon grass, ginger, shallots, garlic, chili pepper, and cilantro stems
3. When all is soft and tender, add chicken stock and simmer for 7 minutes
4. Add coconut milk and fish sauce, simmer for 5 minutes
5. Season with kaffir, sugar, white pepper and taste for seasoning
6. Add the chicken and all vegetables, cook for 5 minutes
7. Check the chicken to ensure it is fully cooked
8. Finish soup with lime juice, scallions, cilantro, and basil
9. Mix well
10. Taste, adjust for seasoning and serve