Ingredients with Measurements:
- 2 stalks lemongrass, bruised and chopped
- 4 kaffir lime leaves
- 2 inches galangal, peeled and sliced
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 red chili, sliced
- 1 cup sliced mushrooms
- 1 cup sliced chicken or tofu
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, add lemongrass, kaffir lime leaves, and galangal. Pour in chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
2. Add coconut milk, fish sauce, lime juice, and brown sugar. Stir to combine and let simmer for another 5 minutes.
3. Using an immersion blender or regular blender, blend the soup until smooth.
4. Add sliced mushrooms and chicken or tofu. Let simmer for 10-15 minutes until chicken is cooked through or tofu is heated through.
5. Season with salt and pepper to taste.
6. Ladle soup into bowls and garnish with sliced red chili and chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 18g
- Carbohydrates: 10g
- Protein: 15g
Substitutions for ingredients:
- Lemongrass can be substituted with lemon zest.
- Kaffir lime leaves can be substituted with regular lime zest.
- Galangal can be substituted with ginger.
- Chicken or tofu can be substituted with shrimp.
Variations:
- Add vegetables such as bok choy or spinach.
- Use beef broth instead of chicken or vegetable broth.
- Add a tablespoon of red curry paste for a spicier soup.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use full-fat coconut milk for a creamier soup.
- Adjust the amount of fish sauce and lime juice to your liking.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve soup in a bowl with a slice of lime on the side.
Garnishes:
- Sliced red chili and chopped cilantro.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Thai salad or spring rolls.
Troubleshooting advice:
- If the soup is too thick, add more broth or coconut milk to thin it out.
Food safety advice:
- Make sure chicken is cooked through to an internal temperature of 165°F.
Food history:
- Galangal is a root that is commonly used in Southeast Asian cuisine.
Flavor profiles:
- This soup has a creamy and slightly sweet flavor with a hint of spice from the chili.
Serving suggestions:
- Serve hot as a main dish or appetizer.
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Region: Thai