Chef Samloy Kongmanisvong,
Thai chiles may look small, but are notorious for packing a lot of heat. For less spice, jalapeño or serrano peppers are good substitutes in this sweet, creamy soup. Ingredients are available at Young’s Trading Co.
1 cup coconut milk
1 cup chicken stock
1 boneless, skinless chicken
breast, cut into 1/4″ pieces
1/4 cup sliced dried galangal
1 medium tomato, sliced in wedges
2 pieces lemongrass, cut into 3/4″ pieces
2 fresh kaffir lime leaves, chopped
1 tsp salt
1 tsp sugar
1/2 tsp tamarind soup base
1 tsp chicken broth
1 cup sliced button mushrooms
2 Tbsp fresh lemon juice
1 tsp coriander leaves
1 tsp chopped green onions
2 Thai chiles (red or green), chopped
- In a medium pot, pour the coconut milk and chicken stock. Bring to a boil.
- Add chicken, galangal, tomato, lemongrass, lime leaves, salt, sugar, tamarind soup base and broth. Boil on medium heat 5-7 mins.
- Add mushrooms. Boil 2 mins.
- Remove from heat and stir in lemon juice, coriander leaves, green onions and thai chiles.
Yield 4 servings
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