Chicken Soup With Cocont Milk
- 400 coconut milk mg of
- 400 chicken stock
- 2 chicken breasts
- 2 lemongrass
- 1 galangal root
- 3 kaffir lime leaves
- 2 cups nuoc nam
- 1 cup lime juice tablespoons
- 1 red chilli bird language
- 3 coriander leaves
- Cut the chicken into small pieces. Cut 4 slices of galangal. Remove the top part of the lemongrass stalks and chop the stems into thin slices diagonally.
- Boil the chicken stock and coconut milk in a wok. From the first broth, add the lemongrass, kaffir lime leaves and galangal. Low the heat and cook for 5 minutes. Strain the broth and put back on fire. Add the chicken and stir. After 10 minutes, add the fish sauce and lime.
- Serve immediately placing the chopped chili and coriander separately on the table. If you find "nam prik pao" (fried chili paste) in your local Asian grocery store, use some instead of chili. It is much more fragrant.
coconut milk, chicken, chicken breasts, lemongrass, galangal root, lime leaves, nuoc nam, lime juice, red chilli bird language, coriander leaves
Taken from www.yummly.com/recipe/Chicken-Soup-With-Cocont-Milk-898491 (may not work)