Thai Chicken Coconut Soup
From: Renee-Solange, Laval, quebec, Canada
Comments: Serve along with more curry powder, into a small serving bowl.
Products such as galanga, citronella, coriander and fish sauce are sold in Chinese grocery stores.
Servings: 4 to 6
  • 2 [6-ounce / 170-g each] chicken whites
  • 1/2 cube chicken broth concentrate
  • 14 ounces [398 mL] canned coconut milk
  • 1 [3/4-inch / 2-cm] long piece galanga or fresh ginger, finely chopped
  • 1 [3-inch / 7.5-cm] long piece citronella, finely chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons [30 mL] freshly chopped coriander root or stem
  • 2 to 3 tiny hot red peppers, seeded and finely chopped
  • 2 tablespoons [30 mL] fish sauce
  • 5 teaspoons [25 mL] pepper
  • 1/2 teaspoon [2.5 mL] salt
  • 2 bay leaves
  • 8 ounces [227 g] shelled and deveined cooked shrimps
  • Juice of 1 lemon
  • Curry powder, to taste
  • 4 stems coriander, chopped [to garnish]
  • Green part of 2 green onions, minced [to garnish]
  • 4 large sweet red peppers, membranes removed and seeded, minced [to garnish]
  • Water
  • Into a casserole, cover chicken whites with water; add chicken broth concentrate, bring to boil and leave to simmer for 45 minutes.
  • Remove and cut chicken white in thin strips; transfer back into broth.
  • Pour in coconut milk and leave to simmer.
  • Combine finely chopped galanga or ginger and citronella, crushed garlic and chopped coriander along with chopped hot red peppers.
  • Mix in fish sauce, pepper, salt and bay leaves.
  • Leave to simmer for 20 minutes.
  • A little before serving, mix in shrimps and lemon juice.
  • Leave to simmer for 5 more minutes.
  • Stir in curry powder.
  • Garnish each serving with freshly chopped coriander, minced green onions and minced sweet red peppers before serving.