RECIPES OF THAILAND

Ginger, Chicken And Coconut Soup Recipe

This aromatic soup is rich with coconut milk and intensely flavored with galangal, lemon grass and kaffir lime leaves.

Ingredients :

4 stalks

2 cans

2 cups

1 piece

10

10

300 g

115 g

50 g

60 ml

45 ml

Lemon grass with roots trimmed

Coconut milk, each 400 ml

Chicken stock ( approx 475 ml )

Galangal, 2.5cm, peeled and thinly sliced

Black peppercorns, crushed

Kaffir lime leaves, torn

Chicken, skinless and boneless breasts, cut into strips

Button mushrooms

Baby corn cob, quartered lengthwise

Lime juice

Nam pla ( fish sauce )

Some chopped fresh red chilies, spring onions and fresh coriander leaves for garnishing

• Cut off approx 5cm from the base of the lemon grass stalk and chopped it finely. Bruise the remaining pieces of stalk.

• Bring coconut milk and chicken stock to boil in a large wok. Add all the lemon grass, galangal, peppercorns and half the lime leaves, lower the heat and simmer for 10 minutes. Strain into a clean pan

• Return the soup to the heat and add the chicken, mushrooms and corn. Cooked for 5 - 7 minutes or until the chicken is cooked

• Stir in the lime juice and nam-pla, then add the remaining lime leaves.

• Garnish with chopped fresh red chilies, spring onions and coriander. Serve hot.