Thai chiles, crushed (can substitute jalepeno or other hot pepper)
Serving Size: 1 (376) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 362 g70 %
Total Fat 40.3 g61 %
Saturated Fat 30.8 g153 %
Cholesterol 48.4 mg
Sodium 1983.7 mg
Dietary Fiber 0.9 g3 %
Sugars 12.6 g50 %
Protein 24 g
Cut lower portion of lemon grass into 1 inch lengths and crush.
Tear kaffir lime leaves in half.
Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
Add the chicken, fish sauce and sugar.
Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
Heat just to boiling, add chili paste and lime juice, stir until blended.
Garnish with cilantro leaves and crushed chili peppers.
NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen.