The citrus flavors are refreshing and cleansing.
Photography by Kip Dawkins | Styling by Jennifer Sisk
Thai Chicken in Coconut Broth
Thai chicken in coconut broth
THAI CHICKEN IN COCONUT BROTH RECIPE
3 cups of light, unsweetened coconut milk
4 cups chicken stock (salt-free canned variety is fine)
1 level tablespoon fresh ginger, peeled and grated
Juice of one lime
2.8 lbs. chicken breast tenders
1 teaspoon sugar
Salt to taste
1 green chili pepper, slit at the tip
1 stalk lemongrass, its base bruised with the back of a knife
1 teaspoon rind of green lime
1 tablespoon sesame oil
1 cup roughly chopped fresh cilantro
1⁄4 cup finely sliced spring onion
METHOD:
Heat the sesame oil in a soup pot. Stir in the ginger, and as soon as it becomes fragrant, pour in all liquid ingredients. Add the piece of lemongrass and the chili pepper (with slit tip).
As the liquid begins to boil, reduce heat, but do not cover, or the soup will curdle. Stir in the salt and sugar to taste. Sprinkle in the lime rind. Add the pieces of chicken tenders to the soup and cook gently for about 20 minutes.
Remove the chili and the lemongrass before serving hot and garnished with slices of lime fresh cilantro and spring onion.
- For more about Thai chicken in coconut broth, read our Selling Soup story.
