Thai Chicken Soup with Coconut & Galanga

4 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
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.