 | Thai Chicken Soup with Coconut & Galanga4 Serving size: 8 oz. 20 minutes David Katz / Consulting Chef |
| • | 10 oz. The Perfect Purée Coconut Puree, thawed |
| • | 1 tbsp. vegetable oil |
| • | 1 shallot, sliced thin |
| • | 1 clove garlic, minced |
| • | 1 1/2 tbsp. minced lemon grass |
| • | 2 Thai Bird chiles, sliced paper thin |
| • | 1 tsp. Thai red curry paste |
| • | 1 2″ galanga root, sliced thin and bruised with the back of a knife |
| • | 24 oz. chicken stock |
| • | 3 tbsp. Thai fish sauce |
| • | 2 Roma tomatoes, seeded and diced |
| • | 1 cup white mushrooms, sliced into pie-shaped wedges |
| • | 8 oz. skinless, boneless chicken, cut into 1/2″ dice |
| • | 4 Kaffir lime leaves, bruised |
| • | 1 tbsp. lime juice, or to taste |
| • | 2 tbsp. shredded cilantro |
| Method: | |
| 1. | Heat the oil in a heavy-bottomed, non-reactive pot. Add shallot, garlic, lemon grass, Thai Bird chiles and red curry paste. Stir constantly for 30 seconds or until fragrant, but not colored. |
| 2. | Add chicken stock, Coconut Puree, galanga root and fish sauce. Bring the pot to a boil, then reduce heat and simmer 3 minutes. |
| 3. | Add tomatoes, mushrooms, chicken and Kaffir lime leaves. Bring the pot back to a simmer and simmer very gently for 5 minutes. |
| 4. | Add lime juice and remove the pot from heat. Remove galanga and Kaffir lime leaves if desired, garnish with cilantro and serve. |