Thai Soup
Thai Soup
- 4 Shallots (crushed or chopped)
- 6 slices Laos Root (Galanga)
- 1 lb. Chicken (boneless breast or thighs) (diced)
- 1 Lemon (Nimbu) (juiced)
- 2 Red Serrano Chillies (chopped)
- 1/4 cup Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
- 4 Makrood Leaves
- 1/4 cup Fish Sauce
- 1 (14 ounce) can Coconut Milk
- 2 cups Water
- In a pot heat the water, fish sauce, and coconut milk, with the shallots
and galanga. - When it boils, add in the chicken, and turn down the heat slightly and
cover pot. - When the chicken is near done, add the chillies. (Takes approximately 10
minutes or so at medium heat). - When ready to serve, add the cilantro/coriander leaves, the makrood
leaves, and the lemon juice, stir thoroughly, and serve.
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