Chicken Coconut Soup with Siamese Ginger and Lemongrass
- 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
- Add stock, ginger and lemongrass to a pot. Add Kaffir lime leaves.
- Bring stock to boil over a medium heat and boil for 1 min.
- Stir in coconut oil and return to the boil.
- Stir in the chicken and return to the boil.
- Add the Chili Tamarind Paste, lemon juice, sugar and fish sauce and stir until the paste and sugar have dissolved.
- Add the mushrooms and simmer for 1 min.
- 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/
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