Chicken and Galangal Soup

Name: Chicken and Galangal Soup
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 200 gr Chicken Slices; 2 cup Coconut Milk; 6 slices Galangal; 2 Lemongrass (slice); 4 pcs Kaffir Lime Leaf; 5 leaves Saw Coriander (cut into 1 cm. length); 5 pcs Red Chili (smash); 1 tbsp Fish Sauce; 1-2 tbsp Lime Juice; 1 tsp Soy Sauce; 1 tsp Sugar; 1 tsp Salt

Simply Maiky @cook_8203404

Thailand

by Simply Maiky

Simply Maiky @cook_8203404

Thailand

by Simply Maiky

Saved

Ingredients

20 minutes

2 servings

200 grChicken Slices
2 cupCoconut Milk
6 slicesGalangal
2Lemongrass (slice)
4 pcsKaffir Lime Leaf
5 leavesSaw Coriander (cut into 1 cm. length)
5 pcsRed Chili (smash)
1 tbspFish Sauce
1-2 tbspLime Juice
1 tspSoy Sauce
1 tspSugar
1 tspSalt

Saved

Steps

20 minutes

1

Pour coconut milk in pot and place on stove.
2

Add galangal, lemongrass, kaffir lime leaf, chili and salt then bring to boil.
3

Put chicken into boiling coconut milk until it is cooked.
4

Reduce heat, seasoning with fish sauce, white soy sauce, sugar and lime juice at last. Taste it and adjust flavor as you like.
5

Sprinkle saw coriander and put in serving bowl.
6

Tip : Taste is sour, salty, little spicy and rich flavor of herb (galangal, lemongrass and kaffir lime leaf). Good to eat with steamed jasmine rice. If you like juicy texture of chicken, you can use thigh but if not, chicken breast is also good choice, but don't boil too long until it is tough. If it's difficult to find coconut milk, you can use evaporated milk instead.