Spicy Chicken Soup with Coconut Milk and Galangal Root
Soups • Thai
Description
Instead of chopped fresh chili peppers, you can use chili paste.
Ingredients
- Banana Leaves 6 pieces
- Coconut Milk 0 qt
- Meyer Lemon Juice 1 tablespoon
- Fish Oil 2 tablespoons
- Galangal 3 pieces
- Sugar 1 teaspoon
- Mild Chili Spice 1 teaspoon
- Pickled Chanterelles 5 oz
- Skin-On Chicken Breasts 5 oz
- Lemongrass 1 tablespoon
Step-by-Step Guide
Step 1
Bring the coconut milk to a boil in a pot, add the lime leaves, galangal root, lemon juice, fish sauce, sugar, chopped chili pepper, and lemongrass cut into 2.5 cm pieces. Simmer for 5 minutes.
Step 2
Add the chicken cut into small pieces and the mushrooms. Simmer for another 5 minutes. Add more lemon juice, fish sauce, or sugar if necessary. If the soup is too thick, add a little coconut milk or water.
Step 3
Pour into bowls and serve with fresh coriander leaves, mint, or basil.
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