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1 whole chicken breast, chopped into
1-inch (2.5cm) pieces on the bone
2 cups (16 fl oz / 500ml) chicken stock
3 cups (24 fl oz / 750ml) coconut milk
10 slices fresh galangal or 5 slices dried
galangal
4 stalks lemongrass, tender midsection
only, smashed and cut into 2-inch (5-cm) lengths
6 green Thai chiles or 8 green Serrano
chiles, cut in half crosswise
8 kaffir lime leaves, spines removed
1/2 cup (3.5 oz / 105g) drained canned
straw mushrooms
1/2 cup (2 oz / 60g) sliced bamboo shoot
3 tbsp fish sauce
1/4 cup (2 fl oz / 60ml) fresh lime juice,
or to taste
1/4 cup (1/4 fl oz / 7ml) fresh coriander
(cilantro) leaves |
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Method :
In a large
saucepan, combine the chicken, stock, coconut milk, galangal,
lemongrass, chiles and lime leaves. Bring to boil over high heat, then
reduce the heat to maintain a gentle boil and cook, uncovered, for 20
minutes.
Add the
mushrooms and bamboo shoot, stir well, raise the heat to high, and bring
to a boil. Add the fish sauce and lime juice, then taste and adjust the
seasonings. Ladle the soup into warmed bowls, garnish with the coriander
and serve.
Serves 6
This
spectacular soup is one of Thailand's best-known dishes. It is easy to
make and includes many of the ingredients that distinguish classic Thai
cooking; lemongrass, galangal, fish sauce, kaffir lime, chiles and
coconut milk. We like the soup made with chunks of chicken on the bone,
but you may use boneless if you prefer. Do not eat the galangal,
lemongrass and lime leaves. They deliver a bouquet of flavors but are
far too tough to consume.
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