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ANNE LEE and Chef Chai prepare Creamy Lemongrass Soup with Chicken and Mushroom at the beautiful Outrigger Waikiki
Creamy Lemongrass Soup with Chicken and Mushroom
2 serving
Ingredients
- 2 cups coconut milk
- 8 oz. chicken, slices
- 3 oz. fresh mushroom
- 2 stalks lemongrass
- 8 kaffir lime leaves
- 2 small galangal, about 1 teaspoon size
- 2 cloves garlic
- 1 clove shallot
- 1 cilantro root (if available)
- 1/2 tablespoon chili paste in oil (prix prao)
- 1 oz. fish sauce (to taste based on how salty the chicken stock)
- 1/4 tablespoon sugar
- 1 oz. lemon or lime juice (to taste)
- 3 stems cilantro for garnish
Cooking Instructions
- In a pot with medium heat
- Add chicken stock, lemongrass, kaffir lime, garlic, shallot, chili pepper, cilantro root and galangal and bring to a boil.
- Add chicken and mushroom and season with fish sauce, sugar, and chili paste in oil. Bring to a boil and remove any scum and boil until the chicken are cooked. Turn heat off, add lemon juice and garnish with cilantro ”
*For vegetarian, sub shrimp with tofu, chicken stock with water and chili paste in oil with fresh chili pepper for heat.”
Creamy Lemongrass Soup with Chicken and Mushroom
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