Ingredients
2 large chicken breasts
2 cups chicken stock
2 1/2 cups coconut milk
2-inch piece galangal, thinly sliced
1 cup Angel mushrooms, or any type of brown mushrroms (cut the bottoms)
2-3 Thai chilies, sliced
3 stalks lemongrass, bruised and roughly chopped
10 Kaffir lime leaves, crushed
1/4 cup fish sauce
Juice of 2 Limes
1/3 cup tamarind juice
1 sprig of coriander leaves (Cilantro)
1/2 tsp chilli oil (or to taste)
Instructions
1. Bring the chicken stock to a boil over medium heat then add the sliced galangal, lemongrass
2. Prepare the chicken by removing the skin and cutting the meat into diagonal bite-sized pieces.
and kaffir lime leaves, when it becomes fragrant add coconut milk and continue to boil for a few
minutes.
3. Add the chicken and mushrooms. Simmer until the chicken is cooked.
4. Finally, add the crushed chilies, fish sauce, tamarind, and lime juice then stir till combined completely.
5. Place the soup into the coconut shell and garnish with coriander leaves, crispy fried chilies, and chili oil.
- Prep Time: 10
- Cook Time: 20
- Category: Soups
- Cuisine: Thai
- Diet: Gluten Free
