Coconut Chicken Soup

Coconut Chicken Soup

1 scant pound (14-16 ounces) boneless, skinless chicken breast

1 stick lemongrass (see note)

1 piece (1-inch) galangal root (also sold as Thai ginger) or ginger root

4 lime leaves (sold in specialty stores) or zest and juice of 1 lime, optional

2 fresh hot chilies (long, thin Thai chilies or jalapenos)

2 cups unsweetened coconut milk

1 cup water

2 tablespoons lemon juice

1 tablespoon fish sauce (sold in the Asian aisle of most supermarkets)

¼ teaspoon sugar

Fresh chopped cilantro

Slice chicken into ¼-inch strips. If you find it hard to slice, freeze the chicken for 15-20 minutes to harden slightly before slicing. Set aside.

Smash the lemongrass with the flat blade of a chef's knife, then cut into 1-inch pieces. Peel the galangal (or ginger) and slice into rounds. Tear lime leaves (if using) into thirds. Stem the chili peppers and cut in half lengthwise. Remove the seeds if you prefer a dish that is milder. Finely chop the chilies. Put all the ingredients in a bowl. If you are using a fresh lime, not lime leaves, add zest (but not the juice) to the bowl.

Heat the coconut milk and water in a saucepan for 2 to 3 minutes; do not allow to boil. Reduce heat to medium. Reserved lemongrass mixture and cook for 2 minutes, stirring constantly. Do not let boil.

Add the chicken strips and cook for 5 minutes, stirring over medium heat. Don't overcook, and lower the heat if it threatens to boil.

Add the lemon juice (plus the lime juice, if using), fish sauce and sugar. Stir and continue cooking for another minute or two. Serve immediately, garnished with fresh cilantro.

Serves four.

Cook's note: Lemongrass is available, fresh, in many supermarkets. It looks like a large, woody scallion. It freezes very well, so buy a bunch. If you can't find it, substitute 1 teaspoon grated lemon zest and ½ teaspoon grated fresh ginger. Do not use dried lemongrass; it does not compare.

Nutrition values per serving: 340 calories, 26 g fat (22 g saturated), 5 g carbohydrates, 1 g fiber, 23 g protein, 55 mg cholesterol, 390 mg sodium.

"Simply Thai Cooking" by Wandee Young and Byron Ayanoglu (1996 Robert Rose)