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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 chili paste
in a serving bowl and pour the soup over them. Garnish
with cilantro leaves and crushed chili peppers.
Ingredients
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2 cup(16 fl oz / 500 ml.) coconut milk |
6 thin slices young galangal (kha on) |
|
8 oz (250 g) boned chicken breast, sliced |
5 tablespoons fish sauce (nam pla) |
|
1/2 cup (4 fl oz / 125 ml.) l ime juice |
2 tablespoons sugar |
|
1/4 cup cilantro / coriander leaves (bai phak chi), torn |
1 teaspoon black chili paste (nam phrik pao) |
|
5 green Thai chili peppers (phrik khi nu), crushed |
5 fresh kaffir lime leaves (bai ma-krut), torn in half |
|
2 stalks lemon grass (ta-khrai), lower portion, cut into 1-in
(2.5-cm.) lengths and crushed
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Thailand as a health
tourism center
There are more than
SPAS,
when it comes to health tourism in Thailand, although they
get by far the biggest media coverage. There is everything
available for check ups to heart bypass, to sex change. Travel
Thailand will cover it all over the next year. So if you want
to save a LOT of money on health care, while at the same time
enjoying a most fascinating destination come back Travel Thailand
often.
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