Thai Recipes
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| Ingredients |
| 1 |
Skinless and boneless chicken breasts
cut into thin strips |
1 lb |
| 2 |
Lemongrass
peeled and chopped the tender parts only |
1 stalk |
| 3 |
Galangal [or ginger]
thinly sliced |
1 inch |
| 4 |
Kaffir lime leaves
if unavailable, use 1 tablespoon of lime juice |
4 |
| 5 |
Hot chilies, chopped |
2 |
| 6 |
Unsweetened coconut milk |
2 cups |
| 7 |
Water |
1 cup |
| 8 |
Fish sauce
use soy sauce if vegetarian |
1 tablespoons |
| 9 |
Sugar |
1 teaspoons |
| 10 |
Coriander or cilantro leaves, chopped |
1 tablespoons |
| Method |
Heat coconut milk and water in a sauce pan over medium heat for 3 mins, now
add lemongrass, galangal, lime leaves and chilies and cook for another 2 mins.
by constant stirring it. Don’t let it boil. Now add chicken strips and cook for 5
mins, stirring over medium heat, until the chicken is cooked, now add lemon
juice [and lime juice, if don’t have lime leaves], fish sauce and sugar, stir and
cook for 5 mins.Garnish it with coriander leaves and serve.
Tip- If you dont want it too spicy, remove the seeds from the chilies and then chop it.
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| Introduction
of the dish |
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Aromatic and exotic, this soup is soothing and familiar as well
as It is an absolute winner.
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| Served
With... |
With any appetizer or main course dish
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