Chicken and Galangal Soup Recipe

Ingredients : Serves 6

1 Roasting chicken

10 slices Fresh, frozen, dried or brined galangal

400 ml Canned coconut milk

4 Coriander plants with roots

12 Black peppercorns, pounded

2 stems Lemon grass, thinly sliced

4 Fresh green chilies

1 teaspoon Salt or to taste

6 Fresh or frozen kaffir lime leaves

1 tablespoon Fish sauce

Lime juice to taste


Method :

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Cut the chicken into joints, then chop the joints into small serving pieces.
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If using dried galangal, soak it in hot water to cover for 30 minutes.
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Put chicken and galangal into a saucepan.
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Set aside half the can of coconut milk for adding later, and dilute the rest with water to make 750 ml thin coconut milk.
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Add thin milk to the pan with the chicken, add the well-washed and crushed coriander roots, pepper, lemon grass, whole chilies, salt and lime leaves.
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Bring to the boil over low heat.
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Simmer, uncovered, until the chicken is tender.
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Add the thick coconut milk, stirring constantly until heated through.
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Remove from heat and stir in fish sauce and sufficient lime juice to give a piquant flavor.
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Serve sprinkled with chopped coriander leaves and with steamed rice served separately.