Coconut Chicken Soup“Kha” is the Thai word for galanga, an herb that resembles ginger but tastes nothing like it. Galanga is very spicy and herbaceous, with a strong pine scent. It’s refreshing and the backbone of this delicious soup. There’s much debate about chicken breast versus thigh. I personally love chicken thighs, and they would work in any of my recipes. Feel free to play around with the ratio of coconut milk to stock. If you want a creamier soup, up the coconut milk.
2–4 dried Thai chilies or chilies de arboldepending on desired heat level (see Pro Tip)
1tspgranulated Chinese chicken powder
6oz170 g boneless, skinless chicken breasts, cut into thin slices
115-oz [425-g] can whole peeled straw mushrooms, drained and rinsed
5tbsp75 ml fish sauce
3–5 tbsp45–75 ml fresh lime juice
114-oz [414-ml] can full-fat coconut milk
1tbsp15 g chili paste in soybean oil
1cup90 g cabbage, large dice Cilantro leaves, for garnish
Instructions
Bring the Thai Chicken Stock, lemongrass, kaffir lime leaves, galanga and dried chilies to a simmer over medium-high heat in a 3-quart (2.
8-L) saucepan.
When the broth is simmering, add the chicken powder, chicken and mushrooms and simmer for 2 to 3 minutes, or until the chicken is almost cooked through.
Stir in the fish sauce, lime juice, coconut milk and chili paste.
Because the chili paste is thick, it works well to use a whisk to help break it apart and incorporate it into the soup.
Add the chopped cabbage and cook until just tender, about 1 minute.
Divide the soup among serving bowls and garnish with the cilantro.
Notes & Wine Advice
Pro Tip: If you like your soup spicy, substitute the dried chilies with fresh Thai chilies.