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Spicy Thai Chicken Soup
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- #49429
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
16 ounces chicken stock, or broth
2 medium kaffir lime leaves, rolled to release the flavor
1 ounce lemon grass (citronella), bruised to release flavor
1 tablespoon galangal, "kha" sliced thinly (ginger will substitute)
4 tablespoons fish sauce, or to taste
2 tablespoons lime juice, or to taste
4 ounces chicken breast, cut into bite size
5 ounces coconut milk
8 small Thai chiles, slightly crushed
1 tablespoon fresh cilantro leaves, for garnish
directions
Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice. Stir thoroughly and, bring to a boil.
Add the chicken and coconut milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Add crushed chiles and cilantro when serving.
cook's notes
Note that the number of red chiles is a personal choice. It can be as few as half a chile per diner to as many as 8-10 per diner but the dish should retain a balance of flavors and not be overwhelmed by the chiles. Personally I would suggest about 8-12 chiles for this recipe.
Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed white (Jasmine) rice, or together with a Thai meal.
added by
Romfh
nutrition data
Nutritional data has not been calculated yet.
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