Recipe by tomoko matsunaga
I found this recipe in the book "The Food of the World". This is one of the classic soups of Thailand.
- 750 ml coconut milk
- 2 stalks lemongrass, white part only (each cut into a tassel or bruised)
- 5 cm piece galangal, cut into several pieces
- 4 asian shallots, smashed with the flat side of a cleaver
- 400 g skinless chicken breasts, cut into slices
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 200 g baby tomatoes, cut into bite-sized pieces if large
- 150 g straw mushrooms or 150 g bottom mushrooms
- 3 tablespoons lime juice
- 6 makrut fresh lime leaves, torn in half
- 3 -5 bird chilies, stems removed, bruised or 2 long red chilies, seeded and finely sliced
- 3 fresh coriander leaves (to garnish)
Directions See How It's Made
- Put the coconut milk, lemon grass, galangal and shallots in a saucepan or wok over a medium heat and bring to a boil.
- Add the chicken, fish sauce and palm sugar and simmer, stirring constantly for 5 minutes or until the chicken is cooked through.
- Add the tomatoes and mushrooms and simmer for 2-3 minutes.
- Add the lime juice, makrut lime leaves and chilies in the last few seconds, taking care not to let the tomatoes lose their shape.
- Taste, then adjust the seasoning if necessary.
- This dish is not meant to be overwhelmingly hot, but to have a sweet, salty, sour taste.
- Serve garnished with coriander leaves.