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Home| Thai Coconut Soup
Thai Coconut Soup
Thai Coconut Soup

Serves 4-6

2 stalks of lemongrass, white parts only, smashed
6 kaffir lime leaves, crushed
4 shallots, sliced inch
3 Thai bird chiles, sliced with seeds (1/16 inch, stems removed)
2 slices fresh ginger
2 chicken breasts, skinned, sliced into inch ribbons
1 cup sliced (1/4 inch) button mushrooms
cup fish sauce
1 quart chicken stock
cup coconut milk
Juice of 2 limes
1 cup grated carrots, tossed lightly with the juice of 1 lime and a touch of oil
Grapeseed oil to cook
Salt and Black pepper to taste

In a 2-quart sauce pan coated lightly with oil, sweat the lemongrass, kaffir lime, shallots, chiles and ginger, for 3 minutes. Add the seasoned chicken and cook for 2 minutes. Add the mushrooms and deglaze with fish sauce. Reduce by 50% and add the stock. Simmer and reduce by 10%. Whisk in the coconut milk and lime juice. Taste for seasonings.

Divide the soup among 4-6 shallow soup bowls and top with a small bunch of the carrot salad.

Copyright 2013 Ming Tsai