Spicy Coconut Chicken Soup
Servings: 2
Ingredients
- 2 small shallots
- 1-4 birds eye chilis, to taste
- 2 stalks lemongrass, cut into 4-inch lengths
- 1 Tbsp. galangal, cut into thin slices
- 2 1/2 cups low-sodium chicken broth
- 1 Tbsp tamarind paste (click here for instructions on how to make this)
- 1 makrut lime leaves, torn into small pieces
- 1 small chicken breast, cut into small slices
- 1 cup coconut milk
- 1 Tbsp. fish sauce
- 1 tsp. palm sugar
- 1 Tbsp. thai chili paste
- juice from 1/2 lime
- cilantro leaves to garnish (optional)
Instructions
- Lightly crush shallots, chilis and lemongrass with a rolling pin or pestle.
- Place a wok over medium-high heat. Add shallots, chilis, lemongrass and galangal to wok and dry roast until fragrant, about 1 minute.
- Add broth, tamarind paste and lime leaves to wok and bring to a simmer. Add chicken to simmering broth and cook 1 minute. Add coconut milk. Bring soup back to a low simmer and cook until chicken is cooked through.
- Add fish sauce, palm sugar and chili paste, stirring to combine. Continue to cook for 2 minutes. Taste and adjust seasoning. Turn off heat and add lime juice. Remove and discard lemongrass stalks and shallots. Serve immediately.