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Ingredients
3-4 cans coconut milk (make sure it’s the unsweetened kind)
3 tblsp chopped scallions
1-3 tsp lemon grass
cilantro (preferably fresh. I sometimes leave this out. Niels says
that’s defeating the whole point, but I think it still comes
out great)
tofu cubed into smallish pieces.
chicken also cubed to bite size.
mushrooms
1 carrot grated
juice from loads of limes (8? i can never put in enough)
serrano chillies (or any other hot chili pepper, again preferably
fresh, but powdered will do)
1 tsp galanga powder
Method
Heat the coconut milk in a pot. Add everything else. As the lemon
grass is inedible, put it in a tea ball and immerse the ball in the soup
so you can retrieve it later. Cook until the chicken is done and the
soup is hot (30 minutes?). Taste to see if it needs more limes (it
always does) or more hot peppers (it’s better to start mild and build up
to the desired level of spicyness).