Thai Chicken Soup
Source of Recipe
sixwise.com
Recipe Introduction
This is a mild but spicy chicken soup, flavored with the very unique flavor of galangal ("kha" in Thai) which creates a heavenly taste when combined with hot chile peppers, coconut milk, lime leaves and lemongrass.
Ingredients
16 fluid ounces organic chicken soup broth
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 organic chicken breast cut into smallish bite sized pieces
5 fluid ounces coconut milk
small red Thai chili peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.
Note the number of red peppers is a personal choice. It can be as few as half a chili per diner, to
as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend by the chili peppers. We suggest about 8-12 chili peppers for this recipe.
Method
Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly and bring to a boil. Add the chicken and coconut milk, then the chili peppers. Bring back to the boil. Once boiling, lower the heat and simmer for about 2 minutes (until the chicken is cooked through).
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