Source: Colonel I. F. K. Philpott", Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand
Region: Thai
Rating: 10/10
This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms).

Yields1 Serving

16 oz soup broth (chicken stock) or water

2 kaffir lime leaves, rolled to crack them to release the flavour, but otherwise intact

2 piece lemon grass, bruised to release flavor inch

1"cube galangal ("kha") sliced thinly.

4 tbsp fish sauce (or to taste)

2 tbsp lime juice (or to taste)

4 oz chicken breast cut into smallish bite sized pieces

¼ cup chopped mushrooms

¼ cup chopped baby corn

1 green onion

5 oz coconut milk

small red chillies, slightly crushed.

cilantro leaves to garnish.

Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil. Strain mixture to remove inedible and let soak in soup throughout rest of procedures. Add the chicken, vegetables, and coconut milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed white (jasmine) rice, or together with a Thai meal. This quantity serves 4 with other food, but is probably only enough for two if eaten separately.

Ingredients