Thai Takeout | Milk Street TV Season 8, Episode 13

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while thighs are more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, while salt is a basic alternative.

galangal

🥗Healthier: ginger

💰Cheaper: dried galangal

Ginger mimics the flavor profile, while dried galangal is easier to find.

Steep 2.5 cups of unsweetened shredded coconut in 3 cups of warm water for about a minute.

Puree the mixture for 1-2 minutes to extract coconut milk.

Strain out the solids into a saucepan to form the base of the soup.

Add coconut cream and coconut water to the saucepan.

Smash lemongrass and add it to the saucepan along with sliced ginger and halved shallots.

Add turmeric, salt, and white pepper to the mixture.

Simmer for about 20 minutes.

Remove the solids from the soup base after 20 minutes.

Juice some limes for freshness.

Add shiitake mushrooms, fish sauce, and brown sugar to the soup base.

Add chicken and simmer until cooked through.

Finish with lime juice and sliced spicy chilies.

Garnish with cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens