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Method
Combine half the coconut milk with the galangal, lemon
grass, and lime leaves in a large saucepan and heat
to boiling. Add the chicken, fish sauce, and sugar.
Simmer for about 4 minutes, or until the chicken is
cooked, and then add the remaining coconut milk. Heat
just to boiling. Place the lime juice and chilli paste
in a serving bowl and pour the soup over them. Garnish
with cilantro leaves and crushed chilli peppers.
Ingredients
2 cup(16 fl oz / 500 ml.) coconut milk
6 thin slices young galangal (kha on)
2 stalks lemon grass (ta-khrai), lower portion, cut into 1-in
(2.5-cm.) lengths and crushed
5 fresh kaffir lime leaves (bai ma-krut), torn in half
8 oz (250 g) boned chicken breast, sliced
5 tablespoons fish sauce (nam pla)
2 tablespoons sugar
1/2 cup (4 fl oz / 125 ml.) l ime juice
1 teaspoon black chilli paste (nam phrik pao)
1/4 cup cilantro / coriander leaves (bai phak chi), torn
5 green Thai chili peppers(phrik khi nu), crushed |
