Chicken, Coconut and Galangal Soup

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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