Thai Chicken and Lemongrass Soup

2 cups chicken broth
2 cups water
3 small shallots
3 red Thai chilis, bruised
1 inch piece galangal, sliced thinly
2 stalks lemongrass, cut into 3 segments and bruised
4 kaffir lime leaves, deveined
1 chicken breast
2 Tablespoons lime juice
1 Tablespoon fish sauce
2 Tablespoons lemongrass, sliced finely
2 Tablespoons shallots, sliced finely
4 kaffir lime leaves, sliced finely
2 Tablespoons cilantro, chopped

Combine the chicken broth and water in a pot and bring to medium heat.

Add the shallots, chilis, galangal, lemongrass, and torn kaffir lime leaves to the pot and let simmer for 5-10 minutes.
Next add the chicken breast to the pot of herbs and let cook. Once the chicken is cooked through, add the fish sauce and lime juice and then remove the pot from the heat.

Take the chicken out of the broth and shred it into bite-sized pieces. Remove the herbs as well, leaving just the broth (save the chilis for plating).

Add the shredded chicken and all of the finely sliced herbs (lemongrass, shallots, kaffir lime leaves, cilantro) to the broth. Top with reserved chilis and enjoy

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