soup for take-out pot-luck dinner party

I was inspired to create this soup because I had a nearly full can of coconut milk, less only 2 tablespoons, that I’d used for this recipe.

Ginger-Lemongrass Coconut Soup with Chicken

• 2-inch piece of fresh ginger, roughly chopped
• 3-inch piece of fresh lemongrass, smashed
• Cheesecloth and kitchen string
• 1 tablespoon canola oil
• 1 tablespoon Thai red curry paste
• 2 garlic cloves, peeled and finely minced
• 3 cups chicken broth
• 1 cup coconut milk (regular or lite)
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1/2 pound sugar snap peas
• 6 large basil leaves, divided
• 4 green onions, thinly sliced on a diagonal, divided
• 1 cup finely shredded breast meat from a rotisserie chicken
• 2 tablespoons fresh lime juice
• 1 small red chili, thinly sliced for garnish
• 1 lime, thinly sliced for garnish
• Cilantro sprigs

Lay out a square of cheesecloth, large enough to enclose the ginger and lemongrass. Gather up corners of the cloth to make a pouch. Use kitchen string to tie into a little bundle, and set aside.

Heat the oil in a pot over medium heat. Add the curry paste and garlic and cook until just fragrant, stirring for about 1 minute.

Add the chicken broth, coconut milk, fish sauce, brown sugar, and ginger-lemongrass pouch and bring to a boil.

Cover and cook at a rolling boil for 10 minutes.

Meanwhile, slice the sugar snap peas on the diagonal into thirds. Stack the basil leaves, roll them into a cylinder, and thinly slice (chiffonade) into ribbons. Set aside about ¼ of the chiffonade basil for garnish.

Reduce heat to medium and add the snap peas, chicken, and half of the green onion to the pot and simmer for 2 to 3 minutes, uncovered.

Remove pot from the heat and use tongs to remove the ginger-lemongrass pouch, discard the pouch, stir in the basil and lime juice.

Ladle into bowls, garnish with the reserved basil and green onion, along with the sliced red chili, lime slices, and cilantro sprigs.

Serves 4 to 6

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