Thai chicken soup with coconut milk and galangal Recipe
Chicken Soup with Galangal
|500||grams||chicken thighs, cut into big pieces|
|2||stalks||lemon grass, smashed and sectioned|
|4||bergamot leaves, torn up|
|10||small fresh chillies, smashed|
Garnish: coriander leaves and shredded red pepper. Put together chicken, galangal, lemon grass bergamot leaves, coconut milk and water in a 2-quart container. Cook, covered, at High (600-700 Watts) for 10 minutes. Season with fish sauce, reduce power to Medium (360 Watts) and cook, covered, for 10 minutes. Before serving, season with lime juice, small fresh chillies and garnish with coriander leaves.