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Coconut Milk Soup

Monday, 26 May 2008

Description

This dish is somewhat elaborate but definitely worth the effort. Creamy, rich and spicy at the same time, it’s no wonder that it is among the most popular dishes served at Sanamluang. The only unusual ingredient is galangal, which is a kind of Thai ginger with a pine-like flavor.

Ingredients

At a glance

Cuisine

Asian

Ingredient

Chicken

Cooking Method

Boil

Heat Level

Chile

Thai

Meal/Course

Side Dish

Serves

2 cups chicken stock
3 stalks lemon grass, pounded lightly
2-inch long knob of galangal, sliced
4 kaffir lime leaves, torn into small pieces
1 pound chicken, sliced
1 cup straw mushrooms
1 teaspoon palm sugar
Juice of 2 limes
4 tablespoons fish sauce
6 cups coconut milk
10 Thai chiles, pounded lightly

Methods/steps

Bring the chicken stock to a boil in a large pot, adding the lemon grass stalks, galangal, and kaffir lime leaves. As soon as the stock begins to boil, add chicken, mushrooms, sugar, lime juice, and fish sauce. Add the coconut milk and chiles and cook for a few minutes longer. Remove from the heat and take out the lemon grass and galangal pieces before serving.

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