Chicken and coconut milk soup

Ingredients:

serves 4

  • 400 ml/14 fl oz canned coconut milk
  • 6 thin slices fresh galangal
  • 2 stalks fresh lemon-grass, bruised
  • 500 ml/18 fl oz chicken stock
  • 4 fresh kaffir lime leaves
  • 225 g/8 oz chicken breast fillets, cut into strips
  • 2 red chillies, deseeded and sliced finely
  • 4 spring onions, sliced finely
  • 4 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp chopped fresh coriander



( Metric Cooking Conversion )

Procedures:

  1. Place the coconut milk, galangal, lemon-grass, chicken stock and lime leaves in a large pan and bring it to boil.
  2. Add the chicken in the pan, reduce the heat and simmer while uncovered it for10 minutes or until the chicken is cooked.
  3. Add the chillies and spring onions and simmer again for another 3 more minutes.
  4. Stir in the fish sauce, lime juice and coriander.
  5. Then served immediately, in warmed bowls.

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