| INGREDIENTS : |
- Chicken stock 2 cups
- Coconut milk 3/4 cup
- Fish sauce 2 - 3 tbsp.
- Fresh chicken thigh, cubed 6 oz.
- Kaffir lime leaves, torn 3 leaves
- Bird's eye chili peppers 2 tsp.
- Coriander roots from one plant
- Young galangal root, sliced 2 tbsp.
- Lemon grass, sliced 1 tbsp.
- Fresh lime juice 4 - 5 tbsp. (2 servings)
|
HOW TO COOK :
|
1. Combine chicken stock and coconut milk, add kaffir
lime leaves, coriander root, bird's eye chili peppers,
young galangal and lemon grass, bring to the boil in
a pot. Allow to boil for one minute.
2. Add cubed chicken pieces to the soup and bring back
to boil. Boil the chicken until just cooked.
3. Season the soup with fish sauce and lime juice. The
soup should taste slightly tart followed by a saltiness
and a creaminess from the coconut milk. Take the soup
off the heat and serve in a bowl. Garnish with coriander
leaves.
|
| Tips : |
Coconut milk is available in cans or sealed pouches.
Shake the can or the pouch before use because the cream
of coconut milk is usually lodged at the top.
|
| Ref : http://www.mcdang.com
|
