Thai Chicken & Coconut Soup


  • 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


  • 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.


  • SOURCE: Gallaghar