Chicken and Coconut Milk Soup Recipe
Ingredients
| Chicken stock | 600 Milliliter | |
| 6 kaffir lime leaves, torn, or 1/4 teaspoon grated lime rind | ||
| 1 lemon grass stalk, sliced diagonally, or 1/4 teaspoon grated lemon rind | ||
| Root ginger | 25 Gram, peeled | |
| Coconut milk | 200 Milliliter | |
| 8 tablespoons Thai fish sauce | ||
| 2 teaspoons palm sugar or soft brown sugar | ||
| Lime juice | 6 Tablespoon | |
| Boneless chicken | 250 Gram | |
| 4 tablespoons chilli oil or 4 small chillies, finely sliced (optional) | ||
Directions
Heat the stock in a saucepan and add the lime leaves or rind, lemon grass or rind, and galangal or ginger.
Stir to mix well and, as the stock is simmering, add the coconut milk, fish sauce, sugar and lime juice.
Stir thoroughly, add the chicken pieces and simmer for 5 minutes.
Just before serving add the chilli oil or chillies, if liked, stir and serve.
Stir to mix well and, as the stock is simmering, add the coconut milk, fish sauce, sugar and lime juice.
Stir thoroughly, add the chicken pieces and simmer for 5 minutes.
Just before serving add the chilli oil or chillies, if liked, stir and serve.
Chef
