• 1 can coconut milk
  • 1/2 cup thin slices of galangal fresh ( dried is option)
  • 1,5 lemon grass cut into slices
  • 6 fresh kaffir leaves (lime leaves) torn into pieces
  • 5 shallots, crushed
  • 350 gram chicken meat, cut into thin slices
  • 1/2 tsp salt
  • 5-6 small hot chillies , crushed
  • 1 cup coconut cream
  • 3 tbsp lime juice
  • 3 tbsp Thai fish sauce
  • cilantro for deco

Method :

  1. Bring the coconut milk to a boil and add the galangal, lemon grass, shallot and kaffir lime leaves. Add the chicken, salt and simmer slowly over low heat. When the chicken is cooked through, pour the coconut cream into the soup, stir gently, and when the soup returns to a boil, turn off the heat.
  2. Add the fish sauce, lime juice, and chilies. Transfer to a bowl and serve hot with steamed jasmine rice.
Share