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Archive for the ‘Thai Recipies’ Category

Ingredients for 4 Servings

4 cup water
1 can 13.5 oz coconut milk
4-5 Kaffir lime leaves (torn)
1 stalk Lemon Grass (cut and crushed)
3-4 pieces of sliced fresh or dried Galangal
1- 1/2  lbs chicken meat cut into bite size pieces Dark or white meat ok)
1 tbsp fish sauce
2 cups white button mushrooms
2 cups fresh cabbage (cut into bite size pieces) optional

Ingredients for Seasoning

2 limes
3 tbsp of Chili paste in soya bean oil (Nam Prik Pao )
4 tbsp fish sauce
3 to 4 red Chili peppers and a cup of Cilantro sprigs for garnish

Preparing the Soup

Boil 4 cups of water in a large pot over medium high heat.

When the liquid starts boiling add 4 to 5 pieces of fresh or dry Galangal (Thais call it Kha.)
Add lemon grass stalk (cut the lemon grass into 3 inch long pieces and crush them first to bring out the flavor)

Add 4 to 5 Kaffir lime leaves. (Tear the leaves apart to bring out the aroma)

Add 1 tablespoon of fish salt

Add 1 ½ pounds of sliced chicken meat (dark or white meat ok)

Cook the chicken about half way through.
Add 2 cups of mushrooms (optional) If they’re the big kind you can cut them in half…. otherwise use the whole mushrooms.
Add 2 cups of cabbage cut up into bite sized pieces (optional)

Cover and cook until the chicken meat is done
Add 2 cups of coconut milk, stir and turn the heat off.

Remove all the kaffir lime leaves, galangal  pieces and the lemon grass stalk.  (too tough to eat)

Preparing the Seasoning

Into a small bowl squeeze two fresh limes
Add about 3 tablespoons of Chili paste in soya bean  oil (Nam Prik Pao). If you don’t like it too spicy, use less..or skip it altogether

Add  4 tabelspoons of fish sauce
Now stir the seasoning mixture into the soup (or  mix it in just before you serve the soup.)

Garnish the soup with cilantro leaves and red chili peppers