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Thai dish recipes: chicken and galangal soup

Serves: 4 persons

5 cm piece fresh galangal

2 cups coconut milk

1 cup chickn stock

3 chicken breast fillets, cut into thin strips

1-2 tsp finely chopped red chillies

2 tbsp fish sauce

1 tsp soft brown sugar

1/4 cup fresh coriander leaves

1.

Peel the galangal and cut it into thin slices. Combine the galangal, coconut milk and stock in a medium pan. Bring to the boil and simmer, uncovered, over low heat for 10 minutes, stirring occasionally.

2.

Add the chicken and chillies to the pan and simmer for 8 minutes. Add the fish sauce and brown sugar, toss.

3.

Add the coriander leaves and serve immediately, garnished with extra springs of coriander, if you like.

Hint: If fresh galangal is not available, you can use five large slices of dried galangal instead. Prepare it by soaking the slices in half to one cup of boiling water for ten minutes before slicing it into small shreds. Add the liquid to chicken stock to make one cup and use as above.

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