Chicken and Coconut Soup
|Coconut milk||1 1⁄4 Pint (3 Cups, 750 Milliliter)|
|Water||16 Fluid Ounce (2 Cups, 500 Milliliter)|
|Chicken breast fillets||1 Pound, cut into 1 cm/1/2 in thick strips (500 Gram)|
|Galangal slice/Ginger/6 slices bottled galangal||1 Inch, sliced (Fresh)|
|Lemon grass stalks/1 teaspoon dried lemon grass, soaked in hot water||2 , cut into 1 1/2 inch pieces (Fresh)|
|Coriander roots||1 , bruised|
|Kaffir lime leaves||4 , shredded|
|Fresh red chilies||3 , seeded and chopped|
|Thai fish sauce||2 Tablespoon (Nam Pla)|
|Lemon juice||2 Tablespoon|
1. Place coconut milk and water in a saucepan and bring to the boil over a medium heat, add chicken, galangal or ginger, lemon grass, coriander root and lime leaves and simmer for 6 minutes.
2. Stir in chillies, fish sauce and lemon juice. To serve, ladle into bowls and scatter with coriander leaves.