Chicken & coconut milk soup


2 lbs chicken parts, cut into pieces
2 cups thin coconut milk
1 cup thick coconut milk
8 slices of dried galangal, soaked in warm water 15 minutes
1 stalk lemon grass, cut into 2″ lengths and bruised

4 kaffir lime leaves
2 serrano chilies, split lengthwise
1/2 tsp kosher salt
2 tbsp fish sauce
2 tbsp lime juice, or to taste
fresh cilantro for garnish

How to prepare

1) in a saucepan, combine thin coconut milk, chicken, galangal, lemon grass, lime leaves, and chilies. Bring to a boil, reduce heat, and simmer until chicken is tender, about 30 minutes. Soup may be prepared to this point ahead of time and refrigerated. 2) just before serving, add thick coconut milk, salt, fish sauce, and lime juice and bring just to a boil. Simmer a few minutes longer and transfer to a heated soup tureen or individual bowls. Garnish with coriander leaves if desired. Serves 4 to 6.

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