Chicken and Coconut Milk Soup
|Chicken stock||1 Pint (600 Milliliter)|
|Kaffir lime leaves/1/4 teaspoon grated lime rind||6 , torn|
|Lemon grass stalk/1/4 teaspoon grated lemon rind||1 , diagonally sliced|
|Root ginger/Fresh root ginger||2 Inch, peeled and finely sliced|
|Coconut milk||7 Fluid Ounce (200 Milliliter)|
|Thai fish sauce||8 Tablespoon|
|Palm sugar/Soft brown sugar||2 Teaspoon|
|Lime juice||6 Tablespoon|
|Boneless chicken||8 Ounce, skinned and cut into small pieces (250 Gram)|
|Chili oil/4 small chilies, finely sliced||4 Tablespoon|
Heat the stock in a saucepan and add the lime leaves or rind, lemon grass or rind, and galangal or ginger.
Stir to mix well and, as the stock is simmering, add the coconut milk, fish sauce, sugar and lime juice.
Stir thoroughly, add the chicken pieces and simmer for 5 minutes.
Just before serving add the chilli oil or chillies, if liked, stir and serve.