Thai Chicken Coconut Soup with Lemongrass

Recently, I cut my first-ever stalks of lemongrass which were growing profusely in a friend’s Connecticut herb garden. Lemongrass was a new ingredient for me, one I was anxious to experiment with in the kitchen. I first encountered its unique flavor on a bike trip to Vietnam and Cambodia and liked how its sweet, citrusy flavor brightened up simple sauces and various ethnic dishes.

The lemongrass I had previously seen in supermarkets always looked old and dry. However, what I brought back to Manhattan was green and super fresh. This meant I didn’t need any of the tricks recommended when using it, such as crushing it with a knife or running it through the Cuisinart with its powerful blades. All I had to do was remove the outer leaves and thinly slice the tender, pale green stalks.

If you don’t have access to fresh lemongrass, not to worry. Just remember you can substitute 1 teaspoon of ground lemongrass for every 1 stalk called for in the recipe.

Ingredients:

1 Tablespoon olive oil

6  1/8 inch-thick slices of peeled, fresh ginger

3 lemongrass stalks, pale green part only, crushed with the flat side of a knife.

2 stalks celery, rinsed and coarsely chopped

3 medium-sized carrots, peeled and sliced diagonally into ¼ inch pieces

1 medium yellow onion, thinly sliced

½ pound fresh white mushrooms, brushed clean and thinly sliced

1 serrano chili, stemmed and seeds removed, minced

2 large skinless, boneless chicken breasts, cut into bite-sized pieces

3 Tablespoons Thai fish sauce

1 Tablespoon red chili paste

4 cups chicken or vegetable broth, preferably homemade

1 can (14 oz) coconut milk, unsweetened

Juice of 1 lemon or lime

Sea salt and pepper, to taste

Fresh cilantro leaves for garnish

Cooking instructions:

1.    In a medium saucepan, heat the oil over medium heat. When hot, add the lemongrass and ginger. Sauté for 2 minutes.

2.    Add celery, carrots, onions, mushrooms, and chili. Sauté for 4-5 minutes.

3.    Add chicken pieces and sauté until opaque, around 2-3 minutes.

4.    Add fish sauce, chili paste and broth. Stir thoroughly. Bring to a simmer for 5 minutes uncovered while the soup reduces a bit.

5.    Add coconut milk and lemon or lime juice and stir. Heat for 2 minutes. Adjust the seasoning.

6.    Serve steaming hot in soup bowls. Garnish with cilantro leaves.

7.    To make it more substantial, serve the soup over white rice, regular, jasmine or basmati.

Serves: 4

Wine recommendations:  Do as the locals do in Thailand, Vietnam, and Cambodia. Drink beer or water! If you do prefer wine, try something light and refreshing such as Chenin Blanc, Pinot Blanc, Sauvignon Blanc or even a Dry Riesling.