Thai Galangal Chicken Soup

1 cup sliced chicken breast
can (14 fl. oz.) coconut milk
cup chicken stock or water
3-pieces galangal, sliced and crushed
2-pieces lemon grass, sliced 
½ cup oyster mushrooms
kaffir lime leavestorn
1-3red chiliessliced
2-tbsfish sauce
tbslime juice
¼ cup coriander leaves (as garnish)
Heat coconut milk and stock (or water) in a pot. After boilingadd galangal and lemon grass, and stir and cook until fragrant. Add chicken and cook through. Add mushrooms, fish sauce and kaffir lime leavesand cook fora few minutes until mushroomare cooked. Add the red chili. Turn off the heat and add lime juice. To serve, garnish with coriander leaves. Enjoy!
Serves 2.

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