Sweet coconut and lime make this soup amazingly good. You can add shrimp if you’d like to make to add protein and make this a main course.
Coconuts are actually seeds and the largest ones at that. They feed a third of the world’s population and are a great source of good fats. Coconut oil was used instead of vegetable oil for years until soybean oil became popular in the sixties. Coconut is very versatile and is used in both sweet and savory dishes.
A traditional and tasty Thai soup, this is my favorite comparison point between Thai restaurants and an excellent twist on chicken soup for cold winter days
1 tsp freshly grated ginger
Juice of 1 lemon
Sea salt (to taste)
1-2 C. pulled or cubed cooked chicken (optional)
1-2 green onions, chopped (optional)
Chopped cilantro (optional)
1 Cup Good quality Chinese chicken stock
1 Cup Coconut milk
1/2 a stalk Fresh or frozen lemongrass
2 tbsp Lime juice
1/2 tsp Sugar
How to make it:
Bring the stock to a boil, skim any foam that rises to the top and add coconut milk, lemon juice, chile flakes, ginger, and optional chicken. Simmer for about 15 minutes
Toss the lemongrass, sugar, and lime leaves in. Simmer for 5 minutes.
Finally, add the chicken and mushrooms and cook till the chicken is just cooked. The moment you see it turning all white on the outside, it’s 90% done.
Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness.
If required, adjust with more fish sauce (salt) and lemon juice (sour).
This tastes great with prawns (shrimp) or mixed seafood instead of chicken.
Use prawns instead of chicken but add it only in the final 1 minute of cooking. Prawns cook very fast and will continue to cook in the warm stock.
You can make it with mushrooms instead of chicken. Add a variety of mushrooms if you can (I love Shitake mushrooms). Don’t like mushrooms? Use other veggies. Use vegetable stock instead of chicken stock. Use 1/2 tsp salt instead of the fish sauce. Add a couple of pieces of tofu if you like.