Thai chicken and coconut soup

Recipe from: 11 December 2012
chicken in coconut milk

Ingredients 15
Servings 2
Time 00:20

Ingredients

  • 600
    g
    chicken, sliced (against the grain)
  • 1
    Tbs
    galangal ginger - finely sliced
  • 2 - 3
    kaffir lime leaves, torn with stem removed
  • 2 - 3
    mushrooms, cut into quaters (oyster mushrooms work best)
  • 1/2
    cup
    cherry tomatoes - cut in half
  • 2
    stalks lemongrass, cut in 1 inch lengths at an angle
  • 1
    coriander root - crushed
  • 3
    Thai shallots, peeled and crushed under the blade of knife
  • 1
    Tbs
    lime join (juice of 1 small lime)
  • 1
    Tbs
    fish sauce
  • 1/2
    Tbs
    tamarind paste
  • 1/4
    cup
    coconut cream
  • 1 - 2
    birds eye chillies, bashed to release flavour
  • 1
    tsp
    white sugar
  • 1
    cup
    coconut milk
 

Method

00:45
 

In a pot, add coconut cream. After foaming hot add the galangal, lemongrass, coriander root and kaffir lime leaves.


Simmer for 5 minutes to release the flavours. Add the chicken until nearly cooked.


Add coconut milk and bring to a boil.


Add the sliced mushrooms, tomatoes and chillies. Season with fish sauce, sugar, lime juice and tamarind paste.


Remove from the heat and serve with rice (or not).


Reprinted with permission of Damian Ettish.

 

Read more on: thai  |  boil  |  recipe  |  chicken
 

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