Thai Chicken Coconut Soup
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Category
Soup
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Cusine
Thai
What do you need?
How to make?
Ingredients
1-1/2 inch piece of galangal or ginger
small bunch fresh cilantro with stem
4 kaffir lime leaves
1 stem lemongrass
3 tablespoons fish sauce
juice of 2 small limes
1-3/4 cups coconut milk
1/2 pound skinless chicken breast
1 red chile
Directions
Put the galangal, cilantro roots, lime leaves, lemongrass and 4 cups of water in a saucepan and bring to the boil. Add the fish sauce and lime juice, decrease the heat, and simmer for 10 minutes. Remove the cilantro and discard. Add the coconut milk, bring back to a simmer for a couple of minutes. Give the broth a quick taste. Too sour? Add more coconut milk or water. Not salty enough? Add a couple dashes more of fish sauce. Add the chicken pieces and cook for just a minute or so, until the chicken is soft and milky looking and cooked through. Throw in the chili and stir. Serve in bowls with the cilantro leaves roughly chopped and scattered over the top.