I spotted this recipe in a cookbook that we have at our house a couple weeks ago when it was still reasonably cool outside, so on our next big shopping trip, my dad got the ingredients that we didn't already have at home. Then, it got hot outside, and the idea of making soup sort of vanished from my mind. It was only when my dad brought up the lemongrass and mushrooms that would go bad if we didn't use them, that I remembered about my hopes of making this soup. Despite the warm weather, I turned the stove on and created a warm meal on a semi cool night and it was delicious.
Ingredients ~
1 fresh lemongrass stalk, trimmed, discarding outer layers
6 cups chicken broth, preferably homemade
1 (3-inch) piece galangal or ginger, cut in half crosswise, then pieces quartered
1 1/4 cup medium shreds roast chicken, at room temperature
1/3 pound shiitake mushrooms, stemmed and caps quartered
1 (14-ounce) can unsweetened coconut milk
1/4 cup fresh lime juice
1/4 cup Asian fish sauce
Instructions ~
1. Cut the lemongrass in half lengthwise, then bruise the pieces with the side of a chef's knife. Combine the lemon grass broth, and galangal in a 5- to 6-quart heavy pot. Bring to a simmer and cook until the broth is fragrant and infused with the spices, 15 go 20 minutes.
2. Divide chicken and mushrooms among serving bowls.
3. When the broth is fragrant and infused with the spices, whisk in the coconut milk. Continue to simmer the soup for 15 minutes more.
4. Remove the pot from the heat and, using tongs or a slotted spoon, discard the lemongrass and galangal, then whisk in the lime juice and fish sauce. Ladle the soup over the chicken and vegetables.
Recipe Adapted From: a bird in the oven and then some by Mindy Fox
Comentários