Thai chicken soup with coconut milk and galangal Recipe
Microwave Chicken Recipe

Thai chicken soup with galangal Recipe

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Thai chicken soup with coconut milk and galangal Recipe

Chicken Soup with Galangal
Ingredients

500 grams chicken thighs, cut into big pieces
2 cups coconut milk
1 cup water
7 pieces galangal
2 stalks lemon grass, smashed and sectioned
4  bergamot leaves, torn up
2 tablespoons lime juice
3 tablespoons fish sauce
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.

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