| |
|
What You Need:
(To Serve: 7 - 8)
|
|
|
6 cups Chicken Stock or use canned
4 slices dried galangal root
1 slice fresh ginger, the size of a 25-cent piece
2 cloves garlic, peeled and sliced
3 shallots, peeled and sliced
7 dried Kaffir lime leaves
3 stalks lemongrass, peeled and the bottom 5 inches chopped
1 teaspoon Thai red curry paste
1 tablespoon sugar
1 14-ounce can coconut milk
3 tablespoons Thai fish sauce
¾ pound thinly sliced skinless and boneless chicken breasts
2 small jalapeno peppers, seeded and thinly sliced
2 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper to taste
GARNISH
Chopped fresh coriander leaves
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Place the Chicken Stock in a 6-quart kettle and add the galanga root, ginger, garlic, shallots, Kaffir lime leaves, lemongrass, and red curry paste.
|
2. Bring to a simmer and cook for 10 minutes. Drain the stock and discard the solids.
|
3. Return the stock to the pot, add the sugar, coconut milk, and fish sauce, and bring to a simmer. Add the chicken and bring to a simmer again. Cook for 5 minutes.
|
4. Add the remaining ingredients, except the garnish, and bring to serving temperature. Garnish with the coriander and serve.
|
|
NOTE:
|
|
Many Thai cooks prefer to leave the solids in the soup stock and do not drain it at all. This gives a bit brighter flavor, if you wish.
|
| |
|
|
|
|
