Chicken And Coconut Milk Soup
|Chicken stock||1⁄2 Pint (300 Milliliter)|
|Kaffir lime leaves||3 , torn|
|Lemon grass stalk||1⁄2 , obliquely sliced|
|Galangal||1 Inch, peeled and finely sliced|
|Coconut milk||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Thai fish sauce||4 Tablespoon|
|Palm sugar/Light muscovado sugar||1 Teaspoon|
|Lime juice||3 Tablespoon|
|Chicken||4 Ounce, skinned and cut into bite size pieces|
|Chilli oil/2 small chillies, finely sliced||2 Tablespoon|
1. Heat the stock in a saucepan, then stir in the lime leaves, lemon grass and galangal. As the stock is simmering, add the coconut milk, fish sauce, sugar and lime juice and stir well.
2. Add the chicken and simmer for 5 minutes.
3. Just before serving, add the chilli oil or chillies, if liked, stir again and serve in warmed soup bowls.