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19 December 2012,21:01 by
Ponmathi Srilekha.S

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COCONUT, GALANGAL & CHICKEN SOUP

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Put the coconut milk, lemon grass, galangal, shallots and peppercorns in a saucepan over a medium heat and bring to the boil.
  • Add the chicken, fish sauce and sugar or honey and simmer, stirring constantly, for 4 - 5 minutes or until the chicken is cooked.
  • Cut the mushrooms in half if large and discard any hard stems, then add to the saucepan and simmer for another 2 - 3 minutes.
  • Add the lime juice, kaffir lime leaves and chilies. Taste and adjust the seasoning.
  • Add the cherry tomatoes in the last few seconds, taking care not to let them lose their shape.
  • Spoon into a serving bowl and garnish with a few coriander leaves.

INGREDIENTS

  • 500 ml coconut milk
  • Lemon grass bruised, sliced diagonally
  • Galangal, thinly scraped, finely sliced
  • 4 Shallots
  • 15 Black peppercorns, crushed
  • 500 grams Chicken fillets skinless, finely sliced
  • 4 tablespoons Fish sauce
  • 50 grams Coconut, palm or brown sugar
  • 200 grams mixed mushrooms
  • 5 tablespoons Lime juice
  • 4 Kaffir lime leaves
  • 4 red chilies
  • 6 Cherry tomatoes
  • Coriander leaves to garnish

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