Mad Hungry

Chicken and Coconut Milk Soup

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Chicken and Coconut Milk Soup

Mad Hungry

Lucinda infuses the sweet coconut broth of her simple Thai soup with spicy chiles and lemongrass.

Chicken and Coconut Milk Soup

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Ingredients

3 3/4 cup light coconut milk (30 ounces)
6 ounces boneless, skinless chicken breasts, cut into thin strips
2 fresh lemongrass stalks, trimmed and thinly sliced
2 scallions, thinly sliced (about 3 tablespoons)
3 to 4 Thai Dragon chiles (red, green, or a combination), thinly sliced into rings, plus a sprig for garnish
5 tablespoons fresh lime juice
3 tablespoons Thai fish sauce
3 sprigs fresh cilantro, shredded, plus more leaves for garnish
Bird chiles, for garnish

Directions

Bring coconut milk to a boil in a medium saucepan. Add chicken and lemongrass. Reduce to a simmer, and cook, stirring occasionally, until chicken is just cooked through, about 4 minutes.
Stir in scallions and Dragon chiles, and cook until heated through, about 30 seconds. Remove from heat. Stir in lime juice, fish sauce, and shredded cilantro. Garnish with cilantro leaves and Bird chiles. Serve immediately.

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