Tuesday, July 27, 2010

Thai Chicken and Galangal soup

I got this from a slow cooker cook book, but its an easy one to do in a pot.

2x5cm(ish) piece of Galangal, thinly sliced
4 kaffir lime leaves - scored
1 tablespoon finely chopped coriander root (this is literally the root on your coriander bunch)
1 teaspoon finely chopped red chillies
500ml coconut milk
250ml chicken stock
2 tablespoons fish sauce
1.5 tablespoons fresh lime juice
3 teaspoons grated palm sugar or brown sugar
500g sliced chicken breast

In slowcooker or pot, place galangal, 2 of the lime leaves, coriander root, chillies, coconut milk and stock and simmer over low heat or on medium for 1.5 hours. Add chicken, fish sauce, lime juice and sugar and cook for a further 10-15mins or until chicken is cooked through. Stir through remaining lime leaves and serve. I added some thai eggplants as I found them at the supermarket - if you get yoru hands on some, add them after an hour of cooking to ensure they are soft when serving. garnish with coriander leaves.

soooo good!!!

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