|1 small||Onion; finely diced|
|1||Clove garlic; crushed (optional)|
|5||Cm; (2 inch) piece fresh|
|; galangal, peeled|
|; and grated|
|2||Bird-eye chillies; deseeded and finely|
|(2 to 3)|
|3||284 ml tubs fresh chicken stock or|
|900 millilitres||Chicken stock made with stock cubes; (1 1/2 pints)|
|75 grams||Creamed coconut; dissolved into|
|; 150ml ( 1/4 pint)|
|; boiling water (3oz)|
|1 bunch||Fresh coriander; finely chopped|
|1 tablespoon||Cornflour blended with the grated rind|
|; and juice of 1 lime|
|1 tablespoon||Double cream or creme fraiche|
|Salt and freshly ground black pepper|
|2 tablespoons||Whipped double cream or creme fraiche|
|50 grams||Cooked chicken; finely diced (2oz)|
|1||Bird eye chilli; finely chopped|
Heat the oil in a large saucepan and fry the onion, garlic, galangal and chillies for 3-4 minutes, stirring occasionally.
Stir in the stock, creamed coconut, most of the coriander and blended cornflour and lime. Bring gently to the boil and simmer for 3-4 minutes.
Stir in the cream or creme fraiche with seasoning to taste.
Notes Serve garnished with cream or creme fraiche, cooked diced chicken, chopped chilli and the remaining coriander Converted by MC_Buster.
NOTES : A deliciously fragrant spicy soup with a hint of coconut.
Converted by MM_Buster v2.0l.
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