INGREDIENTS :
- 2 cups Chicken stock.
- 3/4 cup Coconut milk
- 2-3 tbsp Fish sauce
- Fresh chicken thigh, cubed 6 oz.
- 3 Kaffir lime leaves
- 2 tsp bird's eye chili peppers.
- Coriander roots from one plant
- 2 tbsp young galangal root, sliced.
- 1 tbsp lemon grass, sliced
- 4-5 tbsp fresh lime juice.
PREPARATION:
- Combine chicken stock and coconut milk, add kaffir lime leaves, coriander root, bird's eye chili peppers, young galangal and lemon grass, bring to the boil in a pot.
- Allow to boil for one minute.
- Add cubed chicken pieces to the soup and bring back to boil.
- Boil the chicken until just cooked.
- Season the soup with fish sauce and lime juice.
- The soup should taste slightly tart followed by a saltiness and a creaminess from the coconut milk.
- Take the soup off the heat and serve in a bowl.
- Garnish with coriander leaves.