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Wassana
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Waraporn
Kanjana
This is an ImportFood. Thai recipe. Here you can conveniently purchase authentic,quality ingredients imported from Thailand. We hope you enjoy our and it helps you enjoycooking Thai food! This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms),flavored with the very unique flavor of galangal ("kha" in Thai) which creates a heavenly tastewhen combined with hot chile peppers, coconut milk, lime leaves and lemongrass.
Ingredients
16 fluid ounces soup broth (chicken stock)4-5 kaffir lime leaves. shredded4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor1 inch cube (or a bit more)galangal sliced thinly.4 tablespoons fish sauce2 tablespoons lime juice4 oz chicken breast cut into smallish bite sized pieces5 fluid ounces coconut milksmall red Thai chile 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 chilli per diner, toas many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmendby 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,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!Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamedThai jasmine rice.
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