Method 1:
(1)
Combine half the coconut milk with the galangal, lemon grass and lime
leaves in a large saucepan and heat to boiling. Add the chicken, fish
sauce and sugar.
(2) Simmer for about 4 minutes, or until the
chicken is cooked. Add the remaining coconut milk to the saucepan and
heat just to boiling.
(3) Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.
(4) Garnish with the torn coriander leaves and chili pepers, and serve.
Other
recipes I have read don't include the lemon grass. I also saw another
one that said add the chili at the same time as the chicken. I will do
that. This next version of the same recipe comes from a book called
"Simply Thai Cooking". I am thinking I will go for a mixture of the
two. However, they say add lemon juice which I don't have!
Method 2:
(1) Slice the chicken into thin strips.
(2)
Smash lemon grass with the flat side of a chef's knife once and then
cut into 1 inch pieces; slice galangal into thin rounds; tear lime
leaves into thirds; cut chilis in half.
(3) Heat coconut milk and
water in a saucepan for 2-3 minutes. Don't let it boil. Reduce heat to
a medium and add lemon grass, galangal, lime leaves, chilies and cook
for another 2 minutes, stirring continuously and not letting it boil.
(4) Add chicken strips and cook for 5 minutes, stirring over medium heat, until the chicken is cooked.
(5)
Add 2 tablespoons of lemon juice, 1 tablespoon of fish sauce and
quarter tablespoon of sugar. stir, and continue cooking for another
minute or two/
(6) Transfer to a soup bowl and serve immediately, garnished with fresh corriander leaves.
