Ingredients

  • 55 grams butter, unsalted
  • 1 onion chopped
  • 1 chiles, serranos smashed
  • 55 grams galangal smashed
  • 1 lemon grass smashed
  • 1 teaspoon red curry paste
  • 2 cloves garlic crushed
  • 2 chicken breasts cubed
  • 200 grams mushrooms, shiitake sliced
  • 3 kaffir lime leaves
  • 1 liter chicken stock
  • 1 can coconut milk, unsweetened
  • 1 lime juiced
  • 1 teaspoon fish sauce
  • Garnishes
  • 2 green onions thinly sliced
  • 2 tablespoons cilantro

Directions

1. Sauté onion, chili, galanga, lemon grass and red curry in butter. Add garlic, chicken, mushrooms and lime leaves. Cook until chicken done-4 minutes. Add stock and bring to a simmer. Remove chile, galanga and lemon grass. Add coconut milk, fish sauce and lime juice to taste and just heat up.
2. Serve with garnishes of spring onion and cilantro leaves.



Categories
hot, soups
Keywords
soups, hot
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