This is a spicy chicken soup with coconut milk used to soften and add depth to the soup. A citrus flavour comes from Kaffir limes leaves and lemon grass. The spicy taste comes from the chilli, so you can adjust the chilli level to suit your own taste. The quantities are correct for a medium hot soup. The dish uses galanga root, which looks similar to ginger root and is sometimes referred to as Thai ginger. Don't be fooled, it is not ginger and you should not substitute ginger.
Like other Thai soups, rather than serve your guests a bowl of soup it is more normal to serve them a shared bowl and for them to use the soup by spooning it over rice to flavour the rice.
Ingredients for 2 People
100 gms Chicken Breast
100 ml Water
150 ml Coconut Milk
30 gms Galangal
30 gms Lemon Grass
30 gms Kaffir Leaves
1 Sprig Coriander
25 gms Bird Chilli
1 Tablespoon Lemon Juice
1 Teaspoon Salt
3 Tablespoons Fish Sauce
5 Cherry Tomatoes (Not Traditional)
Fragrant Hot Rice
1. Clean the chicken breast and chop it into strips.
2. Chop the galanga & lemon grass.
3. Pound the bird chillies in a mortar.
4. Put the water in pan and bring to the boil.
5. When water is boiling, add the galanga, lemon grass, kaffir and salt.
6. Bring the water back to the boil and add the chicken, fish sauce, lemon juice and coconut milk and simmer for 5 minutes until the chicken is thoroughly cooked.
7. Add chillies, cherry tomatoes, coriander and in simmer for a further 1 minute to let the flavours spread through the soup.