Though exotic sounding, this Southeast Asian soup recipe is actually well disguised roast chicken leftovers. If you have a poultry carcass you can use it to make the stock you need or of course you can use bought stock and cook the chicken up as you cook the soup.
Tip: The soup is scented with lemongrass and lime leaves. Both of these ingredients freeze well, so when you see them available buy a bunch and stick them in your freezer (it is best to section the lemongrass into 1″ long pieces before freezing).
Aromatic Coconut and Chicken Soup Recipe
(serves 4)
1. Heat the vegetable oil to medium low heat in a soup pot. Add the ginger and shallot and sweat for 5 minutes. Stir in the carrots, peppers and mushrooms and allow to cook for another few minutes without browning.
2. Add in the coconut milk, chicken stock, lemongrass, lime leaves, chicken, sriracha and fish sauce. Bring to a simmer and simmer for 25 minutes.
3. Taste and adjust seasoning with fish sauce or salt. Stir in green onions. Remove the lemongrass and lime leaves.
4. Stir in noodles and cook until just soft.
5. Divide the soup across bowls. Serve with cilantro and lime wedges on the side for people to garnish themselves.
Note: If making ahead of time, cook and store the noodles separately or they will turn mushy.
{ 2 comments… read them below or add one }
For those of us in the boonies, how much will it affect the outcome if we have to omit the kaffir lime leaves? While I can occasionally find lemon grass without traveling to another time zone, the lime leaves are impossible to find, and everything I have read indicates there is no acceptable substitute. Thanks!
I feel your pain Sue, they are certainly accessible to me but usually require a special trip.
I would go ahead and omit, you will miss a layer but it will still be delicious. If you wanted a slightly different take on it, you could omit both the lemongrass and lime leaves and add a teaspoon of thai curry paste? I bet that is easier to find. Different profile of course though.