Monday, December 17, 2012

Thai coconut chicken soup

One rotisserie chicken goes a long way. I bought one last weekend and we had it four ways: a Friday night dinner of drumsticks and fries with Swiss Chalet sauce from a package, then chicken breast and arugula baguette sandwiches for lunches, then homemade chicken stock and the rest of the meat to make this soup!

Thai coconut chicken soup

4 cups chicken stock
1 400-ml can unsweetened coconut milk
2 small red chiles, finely sliced and no seeds
1 lemongrass stalk, cut into long pieces
3 Tbsp fish sauce (or soy sauce, but then omit the salt)
1 Tbsp minced fresh ginger
pinch of salt
6 cremini mushrooms, sliced
2 cups cooked chicken, shredded 
juice of half a lime
3/4 cup fresh cilantro leaves

Bring the chicken stock and coconut milk to a boil in a stock pot.

Reduce heat and add the chiles, lemongrass, fish sauce, ginger and salt. Simmer gently for 10 minutes.

Add in the mushrooms, chicken and lime juice. Simmer for five minutes. Remove the lemongrass and sprinkle with cilantro before serving.


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