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Old 07-21-2007, 05:41 AM   #1
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Thumbs up Thai Coconut Milk Soup With Chicken

THAI COCONUT MILK SOUP WITH CHICKEN
Ingredients
* 2 cups coconut milk
* 1 cup chicken stock
* 2-3 medium pieces fresh galangal, peeled and sliced
* 3 chicken breast fillets (cut into well pieces)
* 2 teaspoons chilies, finely chopped
* 1 tablespoon fish sauce
* 1 teaspoon sugar
* 1/2 cup fresh coriander leaves
* 5 coriander leaves for garnish
(For 2 Serving)

Preparations
1. Add coconut milk, chicken stock and galangal in a pan.
2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.
3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well.
4. Season with fish sauce and sugar. Add coriander leaves Before serving, garnished with remaining coriander leaves.

Try it!

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Old 07-21-2007, 03:52 PM   #2
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I use lemongrass and kafir lime leaves when I make it.
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Old 07-21-2007, 06:28 PM   #3
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Andy - I add the same things to mine too!
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Old 07-21-2007, 07:04 PM   #4
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I love the sound of this recipe, ingreds agree with me
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Old 07-22-2007, 03:48 PM   #5
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i too add lemongrass and kaffir lime leaves and i use cilantro roots for making the broth and add the leaves at the end
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Old 07-23-2007, 11:26 AM   #6
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This is always made with kaffir lime leaves and lemongrass. Otherwise there's nothing Thai about it but the fish sauce.

Also, it probably doesn't need the sugar and should be hit with a little fresh lime juice right before serving.
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Old 09-24-2007, 07:50 PM   #7
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Where can one buy kaffir lime? I never looked for, never had a need for it. But we were in Thai restaurant and we had some soup, my wife loved it. Now I have to make some. Also, what is galangal, that is mentioned in the original post?

Also, can some of you guys/gals explain a bit more about this soup, please. 8 minutes doesn't sound enough for cooking chicken breast.
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Old 09-24-2007, 08:00 PM   #8
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Quote:
Originally Posted by CharlieD View Post
Where can one buy kaffir lime? I never looked for, never had a need for it. But we were in Thai restaurant and we had some soup, my wife loved it. Now I have to make some. Also, what is galangal, that is mentioned in the original post?

Also, can some of you guys/gals explain a bit more about this soup, please. 8 minutes doesn't sound enough for cooking chicken breast.
kaffir lime leaves can be found fresh or dried in most larger asian food store or any specializing in SE asian food
i get the fresh and freeze what i do not use in a few days
galangal is a cousin to ginger generally abit smaller, hells lot bitter and has a resinous almost piney smell and taste most flavourful of ginger rhizome triumvirate (tumeric being the other and that one is much smaller and flesh is yellow, doh!)

cook the chicken seperate as they do it in thai restaurants
no matter what any recipe says if chicken is not done cook it more

if you have other questions, either google tom khaa gai or PM me
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Old 09-25-2007, 02:17 PM   #9
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I agree with Obiwan.

Also, Charlie you would want to use both kaffir lime and lemongrass in the soup. And either fresh or frozen, not dry.

I can find all of them and galangal in my asian market. IMO the galangal is not necessary (also it's harder to find).

Lime at the end, too. And a thai hot pepper or jalapeno if that suits you.

It's a very simple and easy soup to make. I make it often.
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Old 09-29-2007, 11:04 PM   #10
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So can you elaborate on the "easy" part.
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