Chicken Soup in Coconut MilkEnjoyed by children and afults alike, this dish has a delicious, slightly sour flavour, thanks to the kaffir lime. This is another dish which is hugely popular among foreigners. Besides containing the nutritious qualities of Thai herbs, it also has a nice coconut taste.Garnishings include Thai herbs, such as lemongrass, kafir lime leaves and red onion, all of which, of course, are very healthy. Chicken is almost always used in this dish
TIP
Seafood can be used instead of chicken for this dish. A nice touch is to add a few drops of chili oil.
If no straw mushrooms are available, cha,pignons can be used instead.
If coconut is available, peel off outer skin, chop lid and pour soup for a beautiful presentation.
INGREDIGENTS (4 persons)
100 g. chicken stock (Standard recipe)
2 stalks lemongrass, finely sliced
30 g. galangale root, sliced
2 kafir lime leaves
500 g. chicken breast, sliced
80 g. straw mushrooms, quartered
3 tbs. fish sauce
3 tbs. lime juice
3 bird chilies, crushed
400 g. coconut milk
100 g. chicken stock (Standard recipe)
2 stalks lemongrass, finely sliced
30 g. galangale root, sliced
2 kafir lime leaves
500 g. chicken breast, sliced
80 g. straw mushrooms, quartered
3 tbs. fish sauce
3 tbs. lime juice
3 bird chilies, crushed
400 g. coconut milk
PREPARATION
Bring chicken stock to the boil, add lemongrass, galangale and kaffir lime leaves.
Pour in the coconut milk, add chicken and mushrooms, and flavour with fish sauce, lime juice and chillies.
Simer for a few minutes until the chicken meat is done, then serve with steamed rice.
Bring chicken stock to the boil, add lemongrass, galangale and kaffir lime leaves.
Pour in the coconut milk, add chicken and mushrooms, and flavour with fish sauce, lime juice and chillies.
Simer for a few minutes until the chicken meat is done, then serve with steamed rice.
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