Thai Chicken Lime Soup
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Ingredients
2 cans (16fl oz/500 ml) coconut milk
6 thin slices galangal
2 stalks lemon grass, lower portion, cut into 1-in (2.5-cm) lengths and crushed
8 oz (250g) boned chicken breast, sliced
1 tablespoon fish sauce
2 tablespoons sugar
1 teaspoon garlic chili paste
1/4 cup cilantro/coriander leaves, torn
10 True Lime packets
Directions
1. Combine half the coconut milk with the galangal and lemon grass in a large saucepan and heat to boiling. Add the chicken, fish sauce, and sugar. Reduce heat and simmer for about 10 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
2. Heat just to boiling.
3. Add True Lime and chili paste.
4. Garnish with cilantro leaves.
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Notes
Submitted By Tina Wood