ThaiCookingHouse

With a light creaminess of the broth from coconut milk, this soup has so many flavorful ingredients. The spiciness depends in large part on the number of chilies chosen. The chilies and coconut milk give a hot and sweet flavor, a flavor which is enriched by other ingredients such as lemon grass, galangal and kaffir lime leaves. These ingredients harmonize to make this an intensely tasty chicken soup.

Preparation

1. Clean and slice chicken into thin bite-sized pieces.
2. Clean and cut oyster mushrooms into each fan.
3. Clean and slice galangal into thin slices, 1/8" pieces.
4. Clean kaffir lime leaves.
5. Clean lemon grass. Cut the bottom and top off (about 2 inches). Then cut lemon grass into 2" pieces. Use the back of the knife to pound the cut lemon grass, just to bruise it to release the flavor.
6. Clean and pound coriander roots for 2-3 times.
7. Clean and remove stem from Thai chilies. Cut each chili in half.
8. Clean and chop coriander for garnishing.

Directions

1. Bring water-like coconut milk and 1 cup of water to boil. Add galangal, kaffir lime leaves, lemon grass and coriander roots into the pot. Boil for about 5 minutes until it has an herbal fragrance.
2. Add chicken and salt, bring to boil over medium-high heat.
3. Add creamy coconut milk and 1 cup of water. Stir and bring to boil.
4. Add oyster mushrooms and chilies. Stir and turn off heat.
5. Add sugar, lime juice and fish sauce. Stir well. Add lime juice and fish sauce 1 tablespoon at a time to see if you like the taste.
6. Serve in a bowl. Sprinkle with chopped coriander.

  Before Cooking

• Serving size: 3-4 persons.
• Depending on your taste, start adding 1 tablespoon of fish sauce and lime juice at a time and taste it. If you want it saltier and more sour, add more.
• Lessen or add chilies to your spiciness level.
• Open the coconut can. Place the water-like part in one bowl (about 1 cup) and the creamy part in another bowl (about 1 cup).

  Ingredients

2 cups Chicken
3-4 Oyster mushrooms
8-10 Thai chilies
4-6 leaves Kaffir lime leaves
9-10 slices Galangal
2 stalks Lemon grass 2 roots Coriander roots
1 stalk Coriander
1 1/2 tablespoons Sugar
1 teaspoon Salt
1 can Coconut Milk
2-3 tablespoons Fish sauce
3-4 tablespoons Lime juice
2 cups Water