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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 |
