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Recipe from: Colonel Ian F. Khuntilanont-Philpott
This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms).
16 fluid ounces soup broth (chicken stock) or water
2 kaffir lime leaves, rolled to crack them to release the flavour, but otherwise intact
2 inch piece lemon grass, bruised to release flavor
1 in cube galangal ("kha") sliced thinly.
4 tablespoon fish sauce (or to taste)
2 tablespoons lime juice (or to taste)
4 ounce chicken breast cut into smallish
bite sized pieces
5 fluid ounces coconut milk
? small red chillies, slightly crushed.
coriander (cilantro) leaves to garnish.
Note the number of red chillies is a personal choice. It can be as few as half a chilli per diner, to as many as 8-10 per diner, but the dish should retain a balance of flavours and not be overwhelmend by the chilies. Personally I would suggest about 8-12 chillies for this recipe. method
Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, add the chicken and coconut milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (unitl the chicken is cooked through). serve
Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed white (jasmine) rice, or together with a Thai meal. This quantity serves 4 with other food, but is probably only enough for two if eaten separately.