We are a family of foodies. Unashamed, our summer time holiday destination selection has began to change adding “fine cuisine” as a top criteria. Bathing or taste buds in a sumptious tasty experience is not something solely received for vacations. Every Christmas and birthday celebration has become an occasion for new delightful cookbooks to enter into our family collection with the hope, that not before too long, we will be discovering new amazing family favourite dishes.
This Christmas season cookbook gifts have opened our world to Asia. We have already tried Thai fish pancakes and Thai green curry falling deeper and deeper into the Thai cuisine – light, well balanced and full of flavour, but most of all so quick and easy to make.
This coconut milk chicken soup takes less than half and hour to make, yet it offers real celebration of healthty light meal full of warmth and tender, fragrant flavour.
- 500 ml Coconut milk
- 800 ml Water
- 3 cm Fresh Galanga root (grated)
- 2 Stalks Lemongrass
- 4 Lemon leaves
- 1 Chicken boullion cube
- 1 tbsp palm sugar (or brown sugar)
- 2 tbsp Fish Sauce
- 1 Shallot
- 300 g chicken filet
- 150 g oyster mushrooms
- 1 tbsp lime juice
- handful of fresh coriander leaves
- 1 red chilli
1. In a deep cooking pot mix together the coconut milk and the water, letting them gently simmer over a medium heat.
2. Add the grated galanga, lemongrass stalks and the lemon leaves and leave them to boil for 10 minutes until the flavours are infused.
3. Take the lemongrass and the lemon leaves out.
4. Add the chicken bouillon, the palm sugar and the fish sauce.
5. Slice the shallot into thin cubes and add to the soup. Cut the chicken filet into small cubes and add to the soup. Boil for 5 minutes.
6. Cut the red chilli pepper into small pieces and add to the soup.
7. Cut the oyster mushrooms into thin slices and add to the soup. Let it boil for 5 more minutes.
8. Garnish the soup with a handful of freshly chopped coriander leaves.