4 – 6 servings
This calls for a visit to an Asian market (like 99 Ranch Market) for the ingredients. I’ve included some additional vegetables and a hefty portion of fresh mushrooms to make a main course dish.
2 Tablespoons coconut oil
1 1/2 cups sweet onion (about 1/2 large onion), thinly sliced, 2 inches long
1/2 to 1 teaspoon salt
1 – 14 oz can coconut cream or, if you use regular coconut milk, use 2 cans and reduce the stock by 1 1/2 cups
4 cups organic chicken stock, if using coconut cream. Or, if using coconut milk, 2 1/2 cups organic chicken stock
3 stalks lemon grass, old leaves peeled away, washed thoroughly, then cut into 1 -2 inch pieces
10 thin (1/16 inch) slices galangal (ginger garlic root) or fresh ginger root
6 joined pairs of makrut (kaffir) lime leaves
3/4 cup carrots, cut into 1/4 inch cubes
3 organic boneless, skinless chicken thighs, cut into 1/2 inch pieces
4 whole Thai chilies, one with a 1/4 inch slit
3 cups thinly sliced mushrooms (about 10 – 12 large) white or crimini or your choice
3/4 cup green beans, 1/2 in pieces
4 Tablespoons freshly squeezed lime juice (2 – 3 limes)
2 Tablespoons fish sauce (for example, Thai Kitchen Premium Fish Sauce)
1 teaspoon coconut palm sugar or brown sugar
For garnish, 1/2 cup cilantro or watercress, roughly chopped
For garnish, additional Thai red chilies, split for those who like it spicier
1 – In a large heavy pan, heat coconut oil until shimmering, then add onions and salt, stirring and sautéing for a minute or two to soften.
2 – Add coconut cream (or milk) and stock, lemon grass, galangal or ginger root, lime leaves, and carrots. Bring to just a boil, then reduce heat, cover, and simmer for 10 minutes.
3 – Add chicken and chilies. Bring back to a boil, then reduce heat again, cover, and simmer for another 10 minutes.
4 – Add mushrooms and green beans. Simmer, uncovered, for another 2 minutes.
5 – Remove pan from heat. Add lime juice, fish sauce, and sugar, stirring to mix well and melt sugar.
6 – Remove pieces of lemon grass and galangal/ginger, Thai chilies and lime leaves.
7 – Serve soup immediately, garnishing with cilantro or watercress. Advise diners not to eat any lemon grass, galangal/ginger, Thai chilies, or lime leaves you may have missed.