Coconut Ginger Soup

Coconut Ginger Soup

One of Thailand’s signature soups. This savory dish incorporates all of the exciting flavors of Thai cuisine. Rich and satisfying, it’s a delicious addition to any feast, Thai or western.

12 oz. chicken, or cleaned shrimp, shelled and deveined, or firm tofu, strained and cubed
1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite)
1⁄2 cup water
3 pieces fresh lemongrass (tender bottom 2/3 inch of stalk only)
6 Tbs. Thai Kitchen Premium Fish Sauce
1/3 cup fresh lime juice
2 kaffir lime leaves (optional)
1” piece fresh galangal (Thai ginger) or Chinese ginger, sliced and bruised
2 Tbs. sugar
2 Tbs. Thai Kitchen Roasted Red Chili Paste
1 (15 oz.) can straw mushrooms, drained
Optional garnish: sprigs of fresh cilantro

Bone and skin chicken; cut into large bite-size cubes. In a large pot, combine the coconut milk, water, lemongrass, fish sauce, lime juice, kaffir lime leaves, galangal and sugar. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Add roasted red chili paste and stir well to incorporate. Add the mushrooms and chicken, shrimp or tofu; simmer for an additional 10 minutes. Remove lemongrass, kaffir lime leaves and galangal from soup before serving. Garnish with cilantro. Makes 3 to 4 servings.