Chicken, Coconut and Galangal Soup Recipe
 This
is one of the classic soups of Thailand, the Thai name means "Boiled
Galangal Chicken". Although usually made with chicken, you can make this
recipe using shrimps, fish or vegetables. Don't worry when the coconut
milk splits. It is supposed to. It is best to carefully measure the
ingredients such as fish sauce as the flavor is quite strong.
Ingredients: (Serves 4)
750 ml/3 cups coconut milk
2 lemon grass stalks, white part only, each
cut into a tassel or bruised
5 cm/2 inch piece of galangal, cut into
several pieces
4 Asian shallots, smashed with the flat side
of a cleaver
400 g/14 oz skinless chicken breast fillets,
cut into slices
2 tablespoons fish sauce
1 tablespoon palm sugar
200 g/7 oz baby tomatoes, cut into
bite-sized pieces if large
150 g/5 oz straw mushrooms or button
mushrooms
3 tablespoons lime juice
6 kaffir lime leaves, torn in half
3-5 bird's eye chilies, stems removed,
seeded and finely sliced
A few cilantro (coriander) leaves, for
garnish
Method:
Put the coconut milk, lemon grass, galangal
and shallots in a saucepan or wok over a medium heat and bring to a
boil.
Add the chicken, fish sauce and palm sugar
and simmer, stirring constantly for 5 minutes or until the chicken is
cooked through.
Add the tomatoes and mushrooms and simmer
for 2-3 minutes. Add the lime juice, kaffir lime leaves and chilies in
the last few seconds, taking care not to let the tomatoes lose their
shape.
Taste, then adjust the seasoning if
necessary. This dish is not meant to be overwhelmingly hot, but to have
a sweet, salty and sour taste. Serve garnished with cilantro leaves.
Happy Cooking,
Carol |
