Warming, fresh and delicious, this easy Thai chicken soup is full of flavor and totally delicious.
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Cut the chicken thighs into small pieces and season with a little salt and then set aside for 10 - 15 minutes to let the meat absorb the salt.
In a large pan that you'll use for making the soup, brown the chicken thigh pieces in a little oil for a few minutes on all sides, then add the chopped shallots in the last two or three minutes of browning.
Deglaze the pan with the chicken broth and add in the chili, galangal or ginger (use peeled grated root ginger, do not use powdered ginger), kaffir lime leaves, lemongrass and simmer gently for 10 minutes, then add the mushrooms and coconut milk and simmer for five more minutes
Add the fish sauce and fresh lime juice right at the end of cooking.
Remove the galangal and lemongrass before serving, and garnish with cilantro leaves.
Galangal - this is a popular root in Thai cuisine with an aromatic flavor. You need to peel and grate it, if you can't find it use root ginger.
Ginger - use only root ginger, this is not interchangeable with powdered ginger that you use in baking. You should be able to find ginger root at any grocery store so just ask if you are not sure. You need to peel it and then grate it.
Carbs per serving - the lemongrass and the sliced ginger combined total about 2-2.5g carbs per serving, however, you're not actually going to eat them (I hope!) as they are typically removed before serving, so that will reduce the carb count per serving from what you see on the nutrition label.
Serving size - is about one cup/ 250mls
Substitutions - If you can't find fresh galangal you can use fresh ginger instead. I would omit the Kaffir lime leaves if you can't find fresh or frozen leaves.
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