Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken breast, (boneless and skinless)
  • 1 tbsp cooking oil
  • 3 inch-length galangal (or ginger), (peeled and sliced thinly)
  • 2 stems lemon grass, (use only the whitish lower bottom, bruised)
  • 5 small shallots ((or 1 large yellow onion), peeled and sliced)
  • 5 leaves kaffir lime, (torn)
  • 2-3 tsp salt, (or to taste)
  • 1 (14 oz) can coconut milk
  • 1 (14 oz) can coconut cream
  • 3 tbsp lime juice, (freshly squeezed)
  • 2 tbsp fish sauce, (or to taste)
  • 2-3 pieces Thai red finger-length chilis, (or to your desired spice level)

Instruction

  • Cut the chicken breast into thin slices. Set aside.
  • In a saucepan, heat the oil. Add the sliced galangal (or ginger), bruised lemon grass, shallots (or onion) and kaffir lime leaves. Saute until aromatic, about 3-4 minutes.
  • Add the chicken and salt. Pour in the coconut milk. Bring to a boil then simmer on low for 10-15 minutes or until the chicken is cooked and tender.
  • When the chicken is done, pour in the coconut cream, lime juice, fish sauce and chilis. Bring to a boil. Once the soup starts to boil, turn off the heat.
  • Taste and adjust seasoning, if needed. Serve hot and serve with rice!