Making Thai Chicken and Galangal Coconut Cream Soup.
|Chicken stock/Plain water||3⁄4 Cup (12 tbs)|
|Chicken breast||200 Gram, skinned|
|Young galangal||10 Gram, sliced thinly|
|Coconut cream||1⁄2 Cup (8 tbs)|
|Coconut milk||3⁄4 Cup (12 tbs)|
|Kaffir lime leaves||6 Gram, stem removed and torn|
|Red shallots||10 Gram, peeled|
|Sliced straw mushrooms||40 Gram (Substitute With Chanterelles Or Oysters Mushrooms Torn)|
|Lemon grass stalk||10 Gram, bruised and sliced into 1 inch lengths (1 Stalk)|
|Coriander/Cilantro leaves||1 Tablespoon|
|Coriander||1 , root scraped|
|Lime juice||2 Tablespoon|
|Thai fish sauce||2 Tablespoon|
|Red bird's eye chilies||10 Gram|
In a sauce pan, combine stock or water with coconut cream and coconut milk. Boil over high heat. Add the galangal, lemongrass, red shallots, chilies, coriander root and mushrooms.
Add the chicken and simmer until tender. Add the kaffir lime leaves, fish sauce and lime juice and continue simmering until fragrant. Remove from heat and transfer to the serving bowl. Garnish with fresh coriander and serve.
The soup should be rich and creamy, salty, sour and spicy.
If you would like to learn how to cook Thai food from Chef Chanrat Karatna at his Thai cooking school in Chiang Mai Thailand, contact us.
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