Ingredients
450gm chicken meat(diced or sliced)
500mls chicken stock
100gm button mushroom(sliced half)
1 stalk of lemon grass, crushed and cut into short pieces
15 crushed hot chilies
4 shallots(sliced)
3 thin slices of Galangal (Blue ginger)
5 kaffir lime leaves
2 tbsp coriander leaves
2 tbsp lime juice
1 tbsp fish sauce
Method
1. Place the chicken stock in a pot over medium heat and add the lemon grass, kaffir lime leaves torn into pieces and chilies.
2. When the water has come to a good boil, add the diced chicken and the mushrooms.
3. Add fish sauce and lime juice to taste, sprinkle with coriander leafs, and serve hot.
*To enhance the flavour, sometimes Nam Phrik Phao (roasted chilli paste) is added into the soup before it is removed from the heat.
recipe at side bar
HAPPY COOKING