Chicken, Coconut and Galangal soup
what you need
570ml/1pt chicken stock
1 stalk lemongrass, finely chopped
1in galangal, cut and finely sliced
2 kaffir lime leaves
4 tbsps lime juice
4 tbsps fish sauce
900g/2lb chicken fillets, cut into strips
150ml/¼pt coconut milk
2 red and 2 green chillies, deseeded and finely chopped
A few fresh coriander leaves, torn
Galangal strips, to garnish
3 red and 3 green chillies, finely shredded, to garnish
Serves six to eight
1Pour the chicken stock into a large saucepan. It is important to use fresh stock. This is relatively easy to make (see below), but it can also be bought from some supermarkets. Add the lemongrass, galangal, lime leaves, lime juice and fish sauce. Bring to the boil and simmer gently for five to six minutes to release the flavours.
2Add the chicken strips and the coconut milk to the stock. Simmer for 10-12 minutes until the chicken is cooked. Add the chillies and coriander leaves. Heat through and serve.
3For the garnish, deep-fry the galangal strips and chillies for two to three minutes until they become crispy. Scatter over the soup when serving.
To make chicken stock
- To make approximately 1.1 litres/2pt stock, place in a large saucepan the following: 2 litres/3½pt water; 1lb/450g chicken joints; 1 leek, roughly chopped; 1 carrot and 1 onion, roughly chopped; 1 bay leaf and/or bunch parsley; salt and freshly ground black pepper. Simmer these ingredients gently over a low heat for 1-1½ hours until the liquid has absorbed all the flavours. Skim off any fat with a ladle -- it is easier to do this when the soup is cool -- and strain. The stock can be frozen for up to six months.