A Thai chicken soup from Chris and Carolyn Caldicott’s ” The Spice Routes” .
Ingredients
- 500 ml coconut milk
- 4 cm galangal root peeled and cut into thin slices
- 3 lemon grass stalks bashed and cut into 2.5 cm pieces
- 8 lime leaves torn in half
- 300 g skinless free range chicken breast sliced
- 90 g shitake mushrooms cut into quarters
- 3 tbsp fish sauce
- 1 1/2 tbsp brown sugar
- 4 tbsps lime juice
- 1 handful coriander leaves chopped
- 3 red chillies thinly sliced
Servings:
Instructions
- In a saucepan heat half of the coconut milk with 350 ml water, the galangal, lemon grass and lime leaves. When it starts to boil add the chicken, mushrooms, fish sauce and sugar.
- Cover and simmer gently until the chicken is tender and cooked through. Add the remaining coconut milk and 50ml water, return to the boil then remove from the heat.
- Place 1 tbsp lime juice in the bottom of each bowl and pour the soup over the top. Serve garnished with the coriander leaves and sliced fresh chilli.
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