Yield: 4 servings
|2 cups||Coconut milk|
|6 \N||Thin slices young galangal|
|2 \N||Stalks lemon grass,|
|\N \N||; lower third portion only,|
|\N \N||; cut into 1\" piece, crushed|
|5 \N||Fresh kaffir lime leaves|
|8 ounces||Boned chicken breast, sliced|
|5 tablespoons||Fish sauce (nam pla)|
|½ cup||Lime juice|
|1 teaspoon||Black chili paste|
|¼ cup||Cilantro/coriander leaves|
|\N \N||; torn|
|5 \N||Green Thai chili peppers,|
|\N \N||; crushed|
A rich, aromatic dinner soup, which is enjoyed throughout the meal.
Whenever possible, fresh kaffir lime leaves hould be used, and their flavor and aroma is increased when they are torn instead of cut with a knife. Young galangal is pale yellow, with firm unwrinkled pink shoots. Fresh young ginger can be substituted if necessary, but the flavor will not be quite the same.
Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce and sugar.
Simmer for about 4 minutes, or until the chicken is cooked . Add the remaining coconut milk to the saucepan and heat just to boiling.
Place the lime juice and chili past in a serving bowl, then pour the suop into the serving bowl.
Garnish with the torn cilantro leaves and crushed chili peppers, and serve.
Typed from: "Thailand, the Beautiful Cookbook". ISBN 0-00-255029-6.
by Dale & Gail Shipp, Columbia, Md.
Submitted By DALE SHIPP On 06-16-95