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Thai Chicken Soup with Coconut Milk and Lemongrass

Jean-Georges Vongerichten
  • 45 minutes
  • Serves 4

INGREDIENTS

12 oz

Chicken breast, boneless skinless

1/4 cup

Cilantro

1

thick Six 1/8-inch-thick slices Galangal or ginger

1 clove

Garlic

3

Kaffir lime, leaves

1

stalk Lemongrass

2

Limes, Juice of

1

Onion, medium

3

Scallions

2 cups

Shiitake mushrooms

4 cups

Chicken stock, rich

1

13- to 14-ounce can Coconut milk, unsweetened

2 tsp

Thai red curry paste or curry powder

1 tbsp

Canola

2 tablespoons nam pla or nuoc mam (Asian fish sauce)