Ingredients

  • 2 ½ cups chicken stock
  • 24 ounces coconut milk, unsweetened
  • 2 lemongrass bruised, 2" pieces
  • 4 inches fresh ginger root sliced
  • 5 kaffir lime leaves
  • 3 inch galangal sliced
  • 2 ounces tamarind pulp
  • 1 tablespoon sambal oelek
  • 2 ounces lime juice
  • 2 tablespoons palm sugar
  • 1 ounce fish sauce
  • 6 chiles Thai, slice thinly
  • 1 cup chicken shredded
  • ¼ cup cilantro

Directions

1. Heat the chicken stock and coconut milk to a very slo simmer. Add the lemongrass, ginger, lime leaves and galangal. Simmer for at least 40 minutes. Do not boil or the coconut milk will separate. Remove from heat and let sit 30 more minutes.
2. Strain the soup into another pan. Add the tamarind, sambal oelek, lime juice, palm sugar, fish sauce, and chilies. Heat through and adjust the seasoning. Garnish with shredded chicken and whole cilantro leaves.

Notes
Serving Ideas:Original serves 6


Categories
hot, soups
Keywords
soups, hot
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