Tonight I wanted to venture out and make something to compliment my Thai Basil Chicken, and I wanted it to be completely different. The soup went above and beyond my expectations and was so flavorful and absolutely delicious! I even found all the ingredients, which in Bahrain almost never happens. Do not let all the ingredients overwhelm you, it is a quick and simple dish which your family will love!
Ingredients
- 5 stalks of lemongrass
- 2 limes or 4 Tbl of lime juice
- 4 Tbl of fish sauce
- 2 scallions (white and green parts), very thinly sliced
- 6 fresh or frozen wild lime leaves, also known as kaffir lime leaves) torn or cut into quarters.
- 10-12 slices of ginger (I grated mine)
- 4-8 Thai chilies, diced (take most of the seeds out & make sure to wash your hands thoroughly after handling the chilies).
- 1/2 cup of basil leaves
- 4 chicken thighs, with bone
- 1 Tbl garlic powder
- 1 Tbl onion powder
- 1 tsp salt
- 1 cup of sliced mushrooms
- small package of little corn on cob
- 2-14 oz cans of coconut milk, shake can before opening
- 3 1/2 cups of chicken broth (made from cooking the chicken thighs)
Directions
Place your chicken in a pot. Cover the chicken with water. Next, add the garlic powder, onion powder and salt. Bring to a boil then reduce heat and allow to cook until the chicken is done. While the chicken is cooking, cut the root end and the top 3 inches of each stalk of lemongrass, along with any brittle leaves and discard those. Next take each stalk and lightly pound with an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside.
In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves. Set the bowl aside. When the chicken is done, remove the chicken from the pot, take the chicken off of the bone, and set aside. Measure out the broth and if you have any leftover, store in a container and freeze for any upcoming soups. In a large saucepan, combine the coconut milk and broth. Bring to a gentle boil. Next stir in ginger, lemongrass, chilies and lime leaves. Now add the chicken, mushrooms and corn on cob. Return to a gentle boil, reduce the heat and simmer for 10 minutes.
Remove from the heat. Stir in the scallion mixture and serve hot.