INGRADIENTS
coconut milk : 2 cup (16 fl oz/500ml)
young galangal (kha on) : 6 thin slices
lemon grass (ta-khrai), lower portion, cut into 1 inch (2.5-cm.) lengths and crushed : 2 stalks
fresh kaffir lime leaves(bai-ma-krut), torn in half : 5 leaves
boned chicken breast, sliced : 8 oz.(250 g)
fish sauce (nam pla) : 5 tablespoons
sugar : 2 tblsp.
lime juice : 1/2 cup (4 fl oz/125 ml)
black chilli paste(nam phrik pao) : 1 teaspoon
cilantro / coriander leaves (bai phak chi) : 1/4 cup
green thai chilli peppers (phrik khi nu), crushed : 5
Cooking Direction
Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and heat till boiled. Add the chicken, fish sauce, and sugar. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk. Heat just to boiling. Place the lime juice and chilli paste in a serving bowl and pour the soup over them. Garnish with cilantro leaves and crushed chilli peppers
ไม่มีความคิดเห็น:
แสดงความคิดเห็น