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Features for "Thai Chicken And Coconut Milk Soup"
Served as starter. Non-vegetarian dish.
Ingredients for "Thai Chicken And Coconut Milk Soup" (Click here for measurement conversion) 12 oz Canned Coconut Milk such as Chaokoh
1/4 lb Chicken breast, cut into small chunks
1 Lime, juice and grated, peel
1 (4 inch piece) Lemon grass, cut into very thin slices on the diagonal
3 slices Galanga (more if desired) Or substitute fresh Ginger
Hot chili Peppers to taste, cut into thin circles
Cilantro for garnish
Method for "Thai Chicken And Coconut Milk Soup"
In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chilies. (The optional part is that if you don’t want the whole dish to taste spicy, add the chilies later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish.
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