The Dish: Pho Republique -- Chicken coconut soup with lemongrass and noodles

The Chef: Arnond Sreesuean

INGREDIENTS - serves two
1 lb chicken breast
1/2 cup galangal, sliced (or sliced ginger)
1 steam lemongrass, sliced
5 Thai chilies
3 cup coconut milk
1 tsp salt
1 tsp sugar
1 1/2 tbsp fish sauce
3 tbsp lime juice
2 cup water
1/2 cup mushroom (shitake)
1/2 cup tomato

INGREDIENTS - Garnish
Cilantro
Chili oil
Sliced scallion

METHOD
- Cut chicken into bite-size pieces
- Boil 2 cups of water, medium heat. Add galangal, lemongrass and continue boiling until fragrance about 3 minutes. Add coconut milk and chicken continue boiling until chicken is tender. Add tomato and mushroom.
- Season with sugar, lime juice, salt, fish sauce and Thai chili, then turn off the heat.
- Serve over noodles or pasta.

Pho Republique
1415 Washington St. (South End)
Boston, Ma 02118
617-262-0005
http://www.phorepublique.net/