Filed under: Cooking Classes, Recipes
Serves 4)
2 cups coconut milk
1 1/2 cups chicken stock
1 lemongrass stalk, slightly pounded and cut into 1-inch pieces
10 slices galangal (1-inch in diameter)
6 kaffir lime leaves
12 oz. chicken breast or thigh, sliced
1 cup fresh mushrooms, button or cremini, quartered
4 tablespoons fish sauce
5 tablespoons lime juice, freshly squeezed
1 tablespoon roasted chili jam (nam prik phao)
2-4 Thai bird chilies, or to taste, lightly crushed
2 tablespoons cilantro, coarsely chopped (optional)
2 tablespoons sawtooth leaves, coarsely chopped (optional)
Note The proportion of coconut milk to chicken stock in this recipe is flexible. If you like the soup thicker and richer, you can reduce the chicken stock and add more coconut milk instead.
Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.
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