CHICKEN & COCONUT SOUP WITH GINGER

Ingredients :

6-8 fresh or dried galanga

5-6 whole stalks fresh lemon grass, cut into 3 inch lengths (or 7-8 stalks dried, soaked 30 minutes and chopped)

8 peppercorns

peppercorns

5 cups coconut milk

1 cup chicken stock

2 lbs (1Kg.) chicken cut into ½ X ½ X 1 inch pieces

Juice of 1 lime (or ½ lemon)

3 tbsps fish sauce (Nan pla)

½ tsp sugar

3-5 fresh red chili peppers, either slivered or pounded

2 tablespoons butter

½ lb (240 g) mushrooms finely sliced

2 tbsps chopped fresh coriander leaves

4-5 fresh kaffir lime leaves (bai makrutt) torn into shreds (optional)

Preparation:

Put galanga, lemon grass, peppercorns, coconut milk, and 1 cup (use good chicken stock) water into a soup pot.

Bring to a boil over medium heat and add the chicken. Simmer over low heat for 10 to 12 minutes or until the chicken is tender.

Remove the whole spices (lemon grass, galanga, and peppercorns).

Add lime juice, fish sauce, sugar and red chili peppers. Although not recommended for this soup, if you really like things hot, you can increase the chilies.

Melt butter in a small pan. Add mushrooms and fry for a few minutes. Add to soup.

Remove to soup bowls and sprinkle with coriander and kaffir lime leaves before serving.

Sent by Patricia P. Risso

5 servings

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