Por I attended a wonderful Thai cooking school at the Oriental Hotel in Bangkok. That week-long event inspired this soup—my absolute favorite Thai dish! You may need an oriental grocery for the ingredients.
Version 1:
Makes 6 to 8 Servings
4 cups coconut milk. Canned light, if possible
1½ cups chicken stock
3 pieces dried galangal (Kha, or a type of ginger root) or 2 teaspoons ground galangal, or 2 tsp. peeled, minced fresh ginger
3 stalks fresh lemon grass, cut in half lengthwise, then into 2-inch lengths and crushed
3 fresh serranos, halved and seeded
1 large whole chicken breast, skinned, boned and cut into ½-inch chunks
5 fresh or dried citrus or lime leaves, if available
½ cup canned straw mushrooms, (optional)
4 tablespoons fish sauce (Nam Pla), juice of 2 limes
1 fresh red serrano or jalapeño, cut into rounds for garnish
2 tablespoons fresh cilantro leaves, (fresh coriander) for garnish
Bring coconut milk, chicken stock, galangal, lemon grass, and serranos to a boil in a large saucepan (2¾ quart). Reduce
heat to medium; simmer, uncovered for 15 minutes.
Strain; discard galangal and lemon grass. Add chicken and citrus leaves; simmer until chicken is tender (about 3 minutes).
Stir in straw mushrooms and fish sauce; simmer 1 minute longer. Pour into soup tureen, stir in lime juice; adjust seasoning. Garnish with red chili peppers and cilantro leaves. Serve hot.
NOTE: May be served over cooked rice. Pass rice separately.
Version 2:
Serves 4
2 13-ounce cans coconut milk, light if available
6 pieces galangal (Kha, or a type of ginger root) sliced thin
2 stalks lemon grass, lower portion cut into 1-inch pieces and crushed
5 fresh makrut lime leaves, torn in half
8 ounce chicken breast, skinned, boned, and sliced
5 tablespoons fish sauce (Nam Pla)
2 tablespoons sugar or Splenda®
¼ cup fresh lime juice
1 teaspoon black chilli paste (Nam Phrik Pao)
5–6 sprigs fresh cilantro, leaves only
5 green Thai chili peppers or 2 green serranos, seeded and crushed
In a 2 quart sauce pan, combine half the coconut milk with the galangal, lemon grass, and lime leaves; heat to boiling. Add the chicken, fish sauce, and sugar; simmer for about 4 minutes until chicken is cooked. Add remaining coconut milk; heat just to boiling. Remove from heat and add lime juice and chilli paste; stir to mix. Serve in a tureen or individual bowls garnished with cilantro and chili pepper slices.
NOTE: May be served over cooked rice. Pass rice separately.