Spicy Chicken Soup with Coconut Milk and Galangal Root
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Instead of chopped fresh chili peppers, you can use chili paste.
Ingredients
- Banana Leaves - 6 pieces
- Coconut Milk - 1 qt
- Meyer Lemon Juice - 1 tablespoon
- Fish Oil - 2 tablespoons
- Galangal - 3 pieces
- Sugar - 1 teaspoon
- Mild Chili Spice - 1 teaspoon
- Pickled Chanterelles - 3.5 oz
- Skin-On Chicken Breasts - 7.1 oz
- Lemongrass - 1 tablespoon
Step by Step guide
Step 1
Bring the coconut milk to a boil in a pot, add the lime leaves, galangal root, lemon juice, fish sauce, sugar, chopped chili pepper, and lemongrass cut into 2.5 cm pieces. Simmer for 5 minutes.
Step 2
Add the chicken cut into small pieces and the mushrooms. Simmer for another 5 minutes. Add more lemon juice, fish sauce, or sugar if necessary. If the soup is too thick, add a little coconut milk or water.
Step 3
Pour into bowls and serve with fresh coriander leaves, mint, or basil.
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