Creamy Lemongrass Soup with Chicken and Mushroom – Where Hawaii Eats – Ep #8

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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

1. In a pot with medium heat
2. Add chicken stock, lemongrass, kaffir lime, garlic, shallot, chili pepper, cilantro root and galangal and bring to a boil.
3. 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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