Thai Chicken & Coconut Soup

Ingredients

• 1/2 cup olive oil
• 1/2 stick butter
• 4 stalks lemon grass, chopped
• 6 shallots, finely chopped
• 4 cloves garlic, crushed
• 2 bunches scallions, finely chopped
• 2 tablespoons thyme leaves
• 2 tablespoons rosemary leaves
• 1 tablespoon peanut butter
• 2 cups coconut milk
• 5 cups chicken stock
• 1 cup white wine
• 1 cup heavy cream
• 3 cups dried shitake mushrooms, reconstituted, chopped
• 4 jalapeno chiles
• 2 cups bean sprouts
• 8 chicken breasts, skinned, poached and diced
• 1 bunch cilantro, chopped for garnishing

Method

• Heat 2 tablespoons of oil with the butter in a large pot over low heat. Add lemon grass, shallots, garlic, scallions, thyme and rosemary and cover and sweat 3-4 minutes. Add peanut butter and stir until smooth.
• Pour in the coconut milk, bring to a boil and simmer until reduced by half. Add the chicken stock and wine and return to a boil, then pour in the cream. Remove from the heat and let it cool. Puree the soup and pass through a fine sieve.
• Rinse the pot, then heat the remaining olive oil over low heat. Add the shitake mushrooms, chiles and bean sprouts. Cover and sweat for 3-4 minutes. Add the soup and chicken breast and heat through gently.
• Serve with cilantro.

Notes

• SERVINGS: 8
• SOURCE: Gallaghar