Chicken Coconut Soup with Siamese Ginger and Lemongrass
 
 
Ingredients
  • 3 cups chicken stock
  • 8 slices of unpeeled Siamese Ginger and 5 ½ ounces of common ginger
  • 1 large stalk of lemongrass cut into 2 inch pieces
  • 12 kaffir lime leaves
  • 2 cans unsweetened coconut milk
  • 1 pound boneless chicken breasts cut into pieces
  • 2 tbsp Chilli Tamarind Paste
  • ⅓ cup fresh lemon juice
  • 2 ½ tbsp coconut palm sugar (or brown sugar)
  • 2 ½ tbsp Thai fish sauce
  • ½ pound mushrooms
  • 5 small Thai chilies
Instructions
  1. Add stock, ginger and lemongrass to a pot. Add Kaffir lime leaves.
  2. Bring stock to boil over a medium heat and boil for 1 min.
  3. Stir in coconut oil and return to the boil.
  4. Stir in the chicken and return to the boil.
  5. Add the Chili Tamarind Paste, lemon juice, sugar and fish sauce and stir until the paste and sugar have dissolved.
  6. Add the mushrooms and simmer for 1 min.
  7. Float chilies on top, turn off the heat and serve.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/spice-of-life-bring-exotic-flavors-to-your-kitchen-with-these-lesser-known-spices/