Thai chicken, galangal and coriander soup
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
5
MINUTES
CUISINE
Thai
COURSE
Starter
Method
Put the chicken stock, lime leaves, galangal, fish sauce and freshly squeezed lemon juice into a saucepan. Bring to the boil, stirring all the time, add the finely shredded chicken and coconut milk. Continue to cook over a high heat until the chicken is just cooked, about 1-2 minutes.
Crush the chillies with a knife or Chinese chopper, add to the soup with some coriander leaves, and cook for just a few seconds.
Ladle into hot bowls and serve immediately.
Note: We usually use one red Thai chilli — the number depends on your taste and how hot the chillies are. Blanched and refreshed rice noodles are also delicious added to this soup, you have a main course.
Serve in a wide pasta bowl with lots of fresh coriander scattered over the top.
Ingredients
900ml homemade chicken stock
4 fresh lime leaves
5cm piece of galangal, peeled and sliced or less of fresh ginger
4 tbsp fish sauce (Nam pla)
6 tbsp freshly squeezed lemon juice
225g chicken breast, very finely sliced
230ml coconut milk
1-3 Thai red chillies
fresh coriander leaves
Method
Put the chicken stock, lime leaves, galangal, fish sauce and freshly squeezed lemon juice into a saucepan. Bring to the boil, stirring all the time, add the finely shredded chicken and coconut milk. Continue to cook over a high heat until the chicken is just cooked, about 1-2 minutes.
Crush the chillies with a knife or Chinese chopper, add to the soup with some coriander leaves, and cook for just a few seconds.
Ladle into hot bowls and serve immediately.
Note: We usually use one red Thai chilli — the number depends on your taste and how hot the chillies are. Blanched and refreshed rice noodles are also delicious added to this soup, you have a main course.
Serve in a wide pasta bowl with lots of fresh coriander scattered over the top.
