This soup is excellent. It is both refreshing with its citrus and coconut tones and warming.
You will need
2 cups chicken broth
3 cups coconut milk
6 kaffir lime leaves, remove the central stem
2 inches galangal, thinly sliced (no need to peel)
3 ½ tablespoon freshly squeezed lime juice
2 ½ tbsp + 1 tbsp fish sauce
1 tbsp finely chopped palm sugar
2 tsp Thai chili paste
3 Birds Eye chilies, roughly sliced (seeds removed for less heat if desired)
1 lemongrass stalk, use only the lower pale part bruised with the back of a knife and sliced into 2 cm pieces
1.1 lbs chicken fillet, thinly sliced
5.3 oz mushrooms, thinly sliced
For serving
2 scallions, thinly sliced or chopped
Freshly chopped cilantro
Jasmine rice
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