A more-or-less traditional dish that has been on the Vong menu since its opening, this Thai chicken soup with coconut milk and lemongrass combines bright flavors and a lovely combination of colors. The soup is pale yellow with brown shiitake, white chicken, and bright green cilantro peeking through the broth. The broth can be prepared in advance and, in fact, tastes better when it’s done a day ahead. To turn this starter into a main course, increase the amount of chicken to a pound or more and serve with white rice, which can be eaten on the side or spooned into the soup.–Jean-Georges Vongerichten and Mark Bittman
LC Stock For Thai Chicken Soup Note
When Jean-Georges Vongerichten wrote this Thai-minded recipe, he specified Rich Chicken Stock as an ingredient, which you’ll see in the recipe below. It’s not a particular type of stock made in Thailand, per se. It’s simply how Jean-Georges refers to his basic chicken stock recipe that’s made rich with leeks and thyme and…well, heck, we’ll just give you the recipe. Stud 1 medium onion with 6 whole cloves and then toss it in a stock pot along with 3 garlic cloves, 2 pounds chicken wings, 1 carrot, 1 bay leaf, 1 celery stalk, 3 or 4 sprigs fresh thyme, 1 very well rinsed leek, and 10 cups cold water. Bring it to a boil and then immediately reduce the heat to a gentle simmer, skimming any froth or scum that appears on the surface. Cook for a total of 1 1/2 hours. Let cool slightly and then strain. Sorta surprising it isn’t more Asian in nature, although as you’ll taste from the resulting soup, it doesn’t need to be.
Thai Chicken Soup with Coconut Milk and Lemongrass
- Quick Glance
- 30 M
- 45 M
- Makes 4 servings
IngredientsEmail Grocery List
The Fatty Daddy Challenge Variation
- This is David here, and I want to share with you my tweaks to this Thai chicken soup recipe in case, like me, you’re looking to save calories wherever you can. I call it The Fatty Daddy Challenge version of this recipe, and in it I use non-fat chicken stock in place of the rich chicken stock and shrimp in place of chicken. You’ll be coming in at just 9 Weight Watchers PointsPlus. Which is awesome in my book. (I made a few other adjustments to the recipe, which I explain in the David Says below, and I gotta say, it was phenomenal.)
Recipe Testers Reviews
An easy enough soup to make that does not take much time, yet is full of flavor. I had to omit the lime leaves as I was not able to find them anywhere around here. The final taste is very delicate, refreshing, and extremely tasty. My toddler absolutely devoured it. I’d added a little white rice that we had leftover and it was perfect for the four of us as a main meal. Everyone asked me to make it again in the near future.