This is my favorite Thai soup of all time and this recipe is surprisingly on par with what you get in Thai restaurants. You can buy all the harder to find ingredients at Uwajimaya, although I think if you feel like paying twice the money, you can also get them at Whole Foods downtown. I used sauteed tofu instead of chicken.
1C cut up chicken breast
1 can coconut cream (14oz)
1C chicken broth (I used veggie broth)
1/2C sliced fresh mushrooms
1 fresh tomato cut into 8 wedges
4 kaffir lime leaves
2 stalks lemongrass, cut into sections
1 chunk galangal, sliced
3-4 T fish sauce
juice from 1 lg fresh lime
4 fresh chile peppers (2 if you like less heat)
Heat chicken broth in large saucepan to boiling
add chicken, lime leaves and lemongrass and boil until chicken is cooked
add cocount cream - bring to boil
add mushroom & tomato - boil
add fish sauce, lime juice, chili. remove from heat. serve at once.
1 comment:
Mmmmh looks yummy. I will try someday. Thanks for sharing your recipes
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