Ingredients with Measurements:
- 1 whole silkie chicken, cut into pieces
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 4 garlic cloves, minced
- 2 shallots, sliced
- 2 red Thai chilies, sliced
- 1 tablespoon galangal, sliced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon palm sugar
- 4 cups chicken broth
- 1 cup coconut milk
- 1 lime, juiced
- Salt and pepper to taste
- Cilantro leaves for garnish
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, combine the silkie chicken, lemongrass, kaffir lime leaves, garlic, shallots, red Thai chilies, and galangal.
2. Pour in the chicken broth and bring to a boil.
3. Reduce heat to low and let simmer for 30 minutes.
4. Remove the chicken pieces from the pot and set aside to cool.
5. Strain the broth and return it to the pot.
6. Add the fish sauce, soy sauce, palm sugar, and coconut milk to the pot.
7. Shred the cooled chicken meat and add it back to the pot.
8. Let simmer for another 10 minutes.
9. Add lime juice and season with salt and pepper to taste.
10. Ladle the soup into bowls and garnish with cilantro leaves.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 10g
- Protein: 28g
Substitutions for ingredients:
- Regular chicken can be used instead of silkie chicken.
- Lemongrass can be substituted with lemon zest.
- Kaffir lime leaves can be substituted with regular lime leaves.
- Red Thai chilies can be substituted with any hot chili pepper.
- Galangal can be substituted with ginger.
Variations:
- Add mushrooms or vegetables such as bok choy or baby corn for a heartier soup.
- Use shrimp instead of chicken for a seafood version of the soup.
Tips and tricks:
- To make the soup spicier, add more red Thai chilies.
- Use fresh ingredients for the best flavor.
- Adjust the seasoning to your taste.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl with cilantro leaves on top.
Garnishes:
- Cilantro leaves
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Thai salad or stir-fried vegetables.
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk to balance the heat.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Silkie chicken is a breed of chicken that is popular in Chinese cuisine.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai