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PHPRecipeBook 4.08

Recipe Name: Thai Coconut-Chicken Soup with Galangal and Oyster Mushrooms Submitted by: Ryan
Source: Source Description:
Ethnicity: Thai Last Modified: 9/23/2019
Base: Poultry Comments:
Course: Soup 296 cal. per 1-cup serving. 
Difficulty: Easy
Preparation Time: 30-60 Minutes
Number of Servings: 6

Ingredients:
2 to 3 inch piece or 6-8 dried galanga root
2 stock lemongrass
1 Can(s) coconut milk
4 Cup(s) homemade chicken stock
1 Pound(s) cut into bite-sized pieces chicken thighs, boneless skinless
4 crushed shallot
4 seeded & cut into fine strips pepper, serano
4 fresh, thinly slivered kaffir lime leaf
1/2 Pound(s) cut in half if stems large mushroom, oyster
4 Tablespoon(s) to 6, to taste fish sauce
1/2 Teaspoon(s) pepper, white
2 or more juice of # lime(s)
1 Tablespoon(s) to 2 coconut sugar
1/4 Cup(s) for garnish cilantro
Directions:
This recipe by Thai chef Kasma Loha-Unchit is posted at thaifoodandtravel.com. Galangal, a type of ginger that grows in Thailand, lemongrass, and kaffir lime leaves, are unique to Thai cooking and give this delicious soup its distinctive taste. Use a brand of coconut milk that does not contain emulsifiers. Quantities of fish sauce, lime juice, coconut sugar, and white pepper are to taste. Add each slowly, tasting between additions, to achieve a balance among salty, sour, hot, and sweet flavors.

1. Using a sharp knife, thinly slice galangal root; it is not necessary to peel unless the outside is old and turning brown. Cut off and discard bottom tip of lemongrass and remove loose outer leaf or leaves. Slice at a long slanted angle, into 1-inch pieces, all the way up the stock close to where the grass blade starts. Smash and bruise with the flat side of a cleaver to release the aromatic oils and flavor.

Place galangal and lemongrass in a soup pot. Spoon off as much of the coconut cream as possible and reserve. Add the watery coconut milk or stock to the pot, bring to a boil over high heat, then lower heat and simmer, covered, over low heat for about 20 minutes.

Bring stock back to a rolling boil. Stir in chicken and shallots. Return to a boil, then lower heat and simmer until chicken has lost its raw pink color. Add chilies and lime leaves. Cook another 1 to 2 minutes, then stir in mushrooms and reserved coconut cream. Add white pepper, lime juice, and enough coconut sugar to balance the sour taste of the lime juice. Ladle into serving bowls and garnish with cilantro.

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