Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 shallots, sliced
- 3 garlic cloves, minced
- 1-inch ginger, sliced
- 2 red chilies, sliced
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1 teaspoon salt
- 4 cups water
- 1 cup coconut milk
- 1 cup ice cubes
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
Special equipment needed:
- Large pot
- Blender
Step-by-step instructions:
1. In a large pot, add the chicken, lemongrass, kaffir lime leaves, shallots, garlic, ginger, red chilies, fish sauce, palm sugar, salt, and water. Bring to a boil and then reduce heat to low. Simmer for 30 minutes or until the chicken is cooked through.
2. Remove the chicken from the pot and let it cool. Once cool, shred the chicken into bite-sized pieces and set aside.
3. Strain the broth through a fine-mesh sieve and discard the solids.
4. In a blender, add the strained broth and ice cubes. Blend until smooth.
5. Return the blended broth to the pot and add the shredded chicken and coconut milk. Bring to a simmer and cook for 5 minutes.
6. Serve the soup hot and garnish with chopped cilantro and scallions.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 7g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- Kaffir lime leaves can be substituted with lime zest
- Palm sugar can be substituted with brown sugar
Variations:
- Add vegetables such as carrots, mushrooms, or bok choy
- Use different types of meat such as pork or beef
- Add noodles for a heartier soup
Tips and tricks:
- Use a sharp knife to cut the chicken into pieces
- Bruise the lemongrass stalks before adding them to the pot to release their flavor
- Use a fine-mesh sieve to strain the broth for a clear soup
- Blend the broth with ice cubes for a smooth texture
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped cilantro and scallions.
Garnishes:
Chopped cilantro and scallions
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Thai-style salad or stir-fried vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth to thin it out.
- If the soup is too salty, add more coconut milk or water to balance the flavors.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Nam Khaeng Sai Chicken Soup is a traditional Thai soup that is often served during special occasions such as weddings or festivals.
Flavor profiles:
Savory, sweet, and spicy
Serving suggestions:
Serve hot as a main dish.
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Region: Thai