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16 Fl. Oz. soup broth (chicken stock)
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to
1 inch cube galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 Fl. Oz. coconut milk
small red Thai chile peppers, slightly crushed
coriander (cilantro) leaves to garnish.
Note the number of red peppers is a personal choice. It can be as few as
half a chilli per diner, to as many as 8-10 per diner, but the dish
should retain a balance of flavors and not be overwhelmend by the chili
peppers. We suggest about 8-12 chili peppers for this recipe.
Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce,
and lime juice. Stir thoroughly, bring to a boil, and add the chicken
and coconut milk, then the chile peppers. Bring back to the boil,
lower the heat to keep it simmering and cook for about 2 minutes (until
the chicken is cooked through). Enjoy!
Not really intended to be eaten as a separate course, we like it served
ladled over a bowl of steamed Thai jasmine rice. This quantity serves 4
with other food, but is probably only enough for two if eaten
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