Who doesn't love a great chicken soup? Ever since I was a child I have been in love with chicken soup. A tasty broth, some noodles and chunks of chicken...yum! As I got older and became a chef, I learned of a whole new world...one where chicken soup ruled supreme.

Everyone has their favorite chicken soup recipe, and I can honestly say that this is mine. It reminds me of when I lived and studied in southeast Asia. I would often find myself missing the states and my home, so I would go looking for some "comfort" food to remind me of a place so very far away. I found this soup one day while wandering through the streets of Chon Buri, Thailand, and it has stuck with me ever since.

In my version, I balance perfectly the richness of the coconut, the spiciness of the roasted chile paste, the tartness of the lime and the sourness of the tamarind, all with a hint of sweetness from the sugar. So come on, make this soup and find out what the tropics are all about!

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Chicken soup w/coconut, tamarind and lime

Printable version of this Chicken soup recipe (word doc).

Ingredients:

3 c      coconut milk

7 oz    chicken breast, sliced

8 slices galangal

2 ea    lemongrass stalks

3 ea    shallots

1 ea    tomato, julienne

1 can straw mushrooms, sliced

¼ c     cilantro, chopped

1 bu    green onions, tops cut into 2 in pieces

2T      roasted chili paste

3T      fish sauce

2T      lime juice

1T      tamarind juice

1/2t    sugar

1 ea    onion, julienne

Instructions:

1.     Heat the coconut milk, galangal, lemongrass & shallots on a sauce pot until it begins to simmer.

2.     Add the chicken, mushroom, tomato & onion. Cook for 5 minutes.

3.     Add the chili paste, lime juice, fish sauce & sugar. Simmer.

4.     Check seasonings and serve with the cilantro and green onions as garnish.

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