Thai Coconut Chicken Soup Recipe Cremon

1. 1

   Slice the chili peppers then fry in oil for a few seconds until cooked.

2. 2

   In a soup pot, heat coconut milk with chicken stock over medium heat and bring to a boil.

3. 3

   Add galanga, lemon grass, cooked peppers from the other pan, grated lime rind and lime leaves

4. 4

   Continue to boil for a minute and then reduce heat to a simmer

5. 5

   Add shrimp paste, fish sauce, sugar, lime juice, straw mushrooms and pepper flakes

6. 6

   Stir to mix

7. 7

   Drop chicken pieces one at a time into the broth.

8. 8

   Do not stir until chicken is cooked.

9. 9

   When chicken is done, stir in sliced button mushrooms and remove from heat.

10. 10

    Sprinkle with cilantro and serve.

No additional tips available.