Thai Chicken and Coconut Soup

• 1 onion
• 1 finger galangal
• 1 tablespoon olive oil
• 2 tablespoons good quality red curry paste
• 1 liter chicken stock (make it with carcasses in the pressure cooker.. easy, and like nothing you can buy )
• 6 lemongrass, stalks
• 10 coriander roots
• 500 ml coconut milk (or cream if you donA t mind a back veranda)
• shiitake mushroom (use as few or as many as you like.. 100-200 grams works for me. Note (, if you re-hydrate dried ones)
• 200 g chicken (breast or thigh.. note (, closer the bone the more flavour chicken has, so thigh is probably preferr)
• 1 lime
• 2 kaffir lime leaves
• fish sauce
• coriander leaves
• black pepper

1. Dice the onion and galangal leaving the skin on the galangal.
2. Sweat them of in the oil on a low heat.
3. Add the curry paste and cook until onion is opaque and soft.
4. Add chicken stock and bring to a simmer.
5. Add crushed lemon grass stalks, coriander root and kaffir lime leaves, and bring to the boil.
6. Remove from heat and leave to infuse for 30-40 minutes.
7. This is the soup base (add mushroom juice).
8. After 30-40 minutes remove lemon grass, coriander, kaffir lime leaves and galangal (leave the onion).
9. Using a barmix or similar, puree the onion into the soup base.
10. Season with black pepper to taste, understanding the salty part comes later with the fish sauce.
11. Use one part of the base to one part coconut milk (500ml/500ml).
12. Bring to the boil, add mushrooms and chicken, simmer till cooked.
13. Season with lime juice, fish sauce and garnish with coriander leaves.
14. To die for.

onion, finger galangal, olive oil, red curry, chicken, coriander roots, shiitake mushroom, chicken, lime, lime, fish sauce, coriander leaves, black pepper

Taken from www.food.com/recipe/thai-chicken-and-coconut-soup-468085 (may not work)