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PREPARATION
* Cut the
chicken breast diagonally across the meat grain into pieces 1 1/2
inches ling and 1/4 inch thick.
* Boil 2
cups of the coconut milk over high heat, then and the chicken, salt
and galangal.
* Cook
about 5 -10 minutes or until chicken is tender.
* Add the
remaining 1 cup of coconut milk and the torn kaffir lime leaves.
* Mix
together. Season with sugar, lime juice, fish sauce and hot chilies.
* Turn off
the heat when the liquid boils.
* Serve the
chicken and galangal soup in a bowl.
* Garnish
with the coriander, young kaffir lime leaves and hot chilies.
* Serve hot
with steamed rice.
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