 Combine
half the coconut milk with the galangal, lemon grass, and lime leaves in
a large saucepan and heat till boiled. Add the chicken, fish sauce, and
sugar. Simmer for about 4 minutes, or until the chicken is cooked, and
then add the remaining coconut milk. Heat just to boiling. Place the lime
juice and chilli paste in a serving bowl and pour the soup over them. Garnish
with cilantro leaves and crushed chilli peppers.
| 2 cup (16 fl oz/500ml) |
coconut milk |
| 6 thin slices |
young galangal (kha on) |
| 2 stalks |
lemon grass (ta-khrai), lower portion, cut into 1 inch (2.5-cm.) lengths
and crushed |
| 5 leaves |
fresh kaffir lime leaves(bai-ma-krut), torn in half |
| 8 oz.(250 g) |
boned chicken breast, sliced |
| 5 tblsp. |
fish sauce (nam pla) |
| 2 tblsp. |
sugar |
| 1/2 cup (4 fl oz/125 ml) |
lime juice |
| 1 teaspoon |
black chilli paste(nam phrik pao) |
| 1/4 cup |
cilantro / coriander leaves (bai phak chi) |
| 5 |
green thai chilli peppers (phrik khi nu), crushed |
|
|
