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)
4 or 5 kaffir lime leaves, shredded
2-inch piece lemon grass, bruised to release flavor
1-inch cube galangal sliced
4 tablespoons fish sauce
2 tablespoons lime juice
4 ounces chicken
breast, cut into smallish bite-size pieces
5 fluid ounces coconut milk
red Thai chile peppers, slightly crushed (to taste)*
Coriander (cilantro) leaves
* The number of red peppers is a personal choice. It can be as few as half
a chile per diner, to as many as 8 to 10 per diner, but the dish should retain a
balance of flavors and not be overwhelmed by the chili peppers. 8 to 12 chile peppers
for this recipe seems to be a pretty good balance.
Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce,
and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut
milk. Bring back to the boil, lower the heat to keep it simmering and cook for
about 2 minutes (until the chicken is cooked through).
Not really intended to be eaten as a separate course, you could serve it with
just a serving of steamed Thai jasmine rice, or together with a Thai meal. This
quantity serves 4 with other food, but is probably only enough for two if eaten
From the kitchen of Martin James – Copenhagen, Denmark.