Thai Coconut Milk Soup with Curry Paste

2 cups chicken broth
2 cups water
1/2 cup coconut milk
1 cup chicken, sliced finely
4-5 kaffir lime leaves, torn
1″ piece of galangal, sliced thinly
1 stalk lemongrass, sliced thinly
3 red Thai chili peppers, smashed
1/2 cup bamboo shoots, sliced
1/4 cup onion, sliced
1/4 cup cilantro leaves, chopped
1 Tablespoon roasted chili paste
1 Tablespoon fish sauce
1 teaspoon sugar
juice from 1 large lime

Heat the water and chicken broth over medium heat. Add the torn kaffir lime leaves, sliced galangal, and sliced lemongrass to the pot and allow to simmer for 20-30 minutes, until the aroma of these herbs is somewhat strong.

Add the coconut milk and stir into the other liquid. Then add the chicken, smashed chilis, and bamboo shoots. Let the chicken cook until it’s done.

Next add the fish sauce, roasted chili paste, sugar, and lime juice. Start with the juice from half a lime and taste the soup as you add more lime to get the soup just right for you.

Once the soup has just the right flavors, add the onion slices and cook until they’re done. Scoop the soup into a bowl and garnish with cilantro leaves.

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