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Active Time: 10 Minutes
Total Time: 30 Minutes
Yield: Serves 8
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| A signature dish of Thailand, this simple soup also works beautifully with a Western menu. In winter, its herbal flavors of galangal, lemongrass and kaffir lime warm the body; in summer, its characteristic lightness makes it pleasingly refreshing. |
RECIPE INGREDIENTS
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Other necessary recipes:
Chicken Stock
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DIRECTIONS
Place 4 of the lime leaves or half of the zest in a large saucepan. Add the coconut milk, chicken stock, galangal, lemongrass and chilies. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Strain the stock through a fine-mesh sieve into a clean saucepan. Discard the contents of the sieve.
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Bring the strained stock to a boil. Reduce the heat to medium so that it boils gently. Add the remaining 4 kaffir lime leaves or the remaining half of the zest, roasted chili paste, chicken, mushrooms, bamboo shoots and fish sauce. Boil gently until the chicken is cooked throughout, about 3 minutes.
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Stir in the lime juice and cilantro leaves. Ladle into warmed soup bowls and serve hot.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 8
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