Chicken coconut soup

4 servings

Ingredients

Quantity Ingredient
1 Chicken breast
1¾ cup Thick coconut milk
1¼ cup Chicken stock
6 slices Galangal
2 Red chillies
6 Black peppercorns
4 Kaffir lime leaves
1 Lemon grass stem
¼ cup Fish sauce
¼ cup Lime juice

Directions

Recipe Information:

Buying Guide:

Galangal is available dried in jars from Sainsbury's supermarkets in the UK, or from Thai or Oriental food stores. Kaffir lime leaves are also available from Thai or Oriental food stores. Fresh root ginger can be used in place of galangal and strips of lime zest can be used in place of kaffir lime leaves. I've occasionally used lime juice as a replacement.

Cook's Tip:

Canned coconut milk separates into two layers: a thick top cream and a thin milk underneath. If stirred together these form thick coconut milk. Use whichever part the recipe requires; any excess can be frozen.

Preparation Time: 10-15 minutes Cooking Time: 20 minutes Preparation:

Skin and bone the chicken breast (cut when partially frozen; it makes it easier to cut thin slices) Seed the chillies and cut into strips Crush the black peppercorns Tear the kaffir lime leaves in half 1. Cut the chicken into thin strips across the grain 2. COmbine the coconut milk and chicken stock in a large saucepan and bring to the boil. 3. Reduce the heat to a simmer and add the sliced chicken, galangal, chillies, peppercorns, lime leaves and lemon grass. 4.

Simmer gently for 15029 minutes, or until the chicken is cooked through and tender. 5. Add the fish sauce and lime juice and serve.

Submitted By KAZ LANGRIDGE On 08-18-95

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