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Coconut Soup with Chicken

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 4 cups water
  • 1 (14-ounce) can coconut milk
  • 1/2 cup sliced peeled fresh lemongrass, slightly crushed
  • 20 pieces thinly sliced peeled galangal or 15 pieces thinly sliced peeled fresh ginger, slightly crushed
  • 5 bird chiles or 4 serrano chiles, slightly crushed
  • 5 kaffir lime leaves, slightly torn, or 1 1/2 teaspoons grated lime rind
  • 2 chicken breast quarters (about 1 3/4 pounds), skinned
  • 2 chicken thigh quarters (about 3/4 pound), skinned
  • 1/4 cup Thai fish sauce
  • 3 tablespoons fresh lime juice
  • 6 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 298
  • caloriesfromfat 51 %
  • fat 17 g
  • satfat 13.3 g
  • monofat 1.4 g
  • polyfat 0.9 g
  • protein 33.3 g
  • carbohydrate 3.2 g
  • fiber 0.2 g
  • cholesterol 93 mg
  • iron 3.7 mg
  • sodium 1038 mg
  • calcium 38 mg

How to Make It

  1. Combine water and coconut milk in a Dutch oven; bring to a boil over medium heat. Stir in lemongrass, galangal, chiles, and lime leaves; bring to a boil. Add the chicken; cover, reduce heat, and simmer 50 minutes or until chicken is done.

  2. Remove the chicken from broth. Place the chicken in a bowl; chill 15 minutes. Strain broth through a colander into a bowl; discard solids. Return broth to pan.

  3. Remove the chicken from the bones, and cut meat into bite-size pieces. Discard bones. Return chicken to pan. Stir in the fish sauce, and cook for 1 minute over medium heat. Stir in lime juice. Remove from heat. Garnish with cilantro.