Thai Chicken Soup with Coconut Milk
Wed, November 26 2008
Ingredients:
• 16 fluid ounces soup broth (chicken stock)
• 4-5 kaffir lime leaves, shredded
• 4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
• 1 inch cube (or a bit more) galangal sliced thinly.
• 4 tablespoons fish sauce
• 2 tablespoons lime juice
• 4 oz chicken breast cut into smallish bite sized pieces
• 5 fluid ounces coconut milk
• Small red Thai chile peppers, slightly crushed (to taste)
• Coriander (cilantro) leaves to garnish.
Method:
Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk, then the chile peppers.
Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked
through). Enjoy!
Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk, then the chile peppers.
Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked
through). Enjoy!
