Coconut Chicken Soup
– courtesy Salad Thai, Oakville
1 lb chicken breast
3 cups chicken stock
½ cup coconut milk
½ lb white button mushrooms
1-2 stalks lemongrass
5-6 fresh kaffir leaves
2-inch piece of galangal
1 tbsp fish sauce
½ cup cilantro
CUT chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
BRING coconut milk and chicken stock to a boil a stockpot. Reduce heat.
ADD lemongrass, kaffir leaves, galangal and fish sauce to stock and simmer for 10 to 15 minutes.
ADD mushrooms and chicken and simmer until tender.
SPRINKLE with fresh cilantro and serve steaming hot. Add heat with chili as you like. Serves four.