Spicy Thai Chicken Soup Recipe

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.

nutrition data

Nutritional data has not been calculated yet.