Remove the chiles before eating the soup: they are fiery, but leaving them whole and merely crushing them releases
a gentle, not
violent, heat.
Yields 4 Servings
5 cups boiling chicken stock,
8 small scallions, quartered
preferably homemade
1/3 cup coconut cream
12 ounces boneless, skinless chicken
4 fresh kaffir lime leaves, crushed (optional)
breasts, finely sliced
2 green bird’s-eye chiles, crushed
2 garlic cloves, chopped
1 large handful of fresh cilantro leaves, torn
2 stalks fresh lemongrass,
8 ounces raw tiger shrimp, peeled or
halved lengthwise
unpeeled (Do not use cooked shrimp: the
3 tablespoons Thai fish sauce (nam pla)
texture will be disappointing.)
or light soy sauce
Freshly squeezed juice of 2 limes
1 inch fresh ginger, peeled and grated
1 inch fresh galangal, peeled and sliced (optional)
Put the stock in a large saucepan and bring to a boil. Add the chicken, garlic, lemongrass, fish sauce, ginger, galangal (if using), scallions and coconut cream. Return to a boil, partially cover, reduce the heat to a high simmer and cook for 5 minutes. Add the kaffir lime leaves (if using), the chiles, half the cilantro and the shrimp. Simmer gently for 5 minutes or until the chicken is cooked through and the shrimp flesh is densely white—do not overcook or the shrimp will be tough. Add the lime juice and serve in heated soup bowls, topped with the remaining cilantro leaves.
