Wednesday, October 22, 2008

Galangal and Chicken Soup

Tom Ka Gai


5 or 6 thin slices of galangal
500ml coconut milk
250ml chicken stock
2 chicken breast fillets, cut into thin strips
1-2 teaspoons finely chopped red chillies
2 tablespoons fish sauce
1-2 teaspoons palm sugar
1/4 cup coriander leaves
1/4 Spanish onion, thinly sliced
5 button mushrooms, sliced


Combine galangal, coconut milk and stock in a medium pan. Bring to the boil and simmer for 10 minutes, stirring occasionally.
Add the chicken, onion, mushroom and chillies and simmer for 8 minutes. Add the fish sauce and sugar making sure the sugar has completely dissolved.
Add the coriander leaves and serve immediately.

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