T h a i C u i s i n e

i n g r e d i e n t s

B a c k t o R e c i p e s

r e s t a u r a n t s

l i n k s

c o n t a c t u s




  1. 2 cups (16fl oz/500 ml) coconut milk
  2. 6 thin slices young galangal (kha on)
  3. 2 stalks lemon grass (ta-khrai), lower portion, cut into
  4. 1-in (2.5-cm) lengths and crushed
  5. 5 fresh kaffir lime leaves (bai ma-krut), torn in half
  6. 8 oz (250g) boned chicken breast, sliced
  7. 5 tablespoons fish sauce
  8. 2 tablespoons sugar
  9. 1/2 cup (4 fl oz/125 ml) lime juice
  10. 1teaspoon black chilli paste (nam phrik pao)
  11. 1/4 cup cilanto / coriander
  12. leaves (bai phak chi), torn
  13. 5 green Thai chilli peppers (phrik khi nu), crushed



Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce, and sugar. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk. Heat just to boiling. Place the lime juice and chilli paste in a serving bowl and pour the soup over them. Garnish with cilantro leaves and crushed chilli peppers.



: Ingredients : Recipes : Restaurants : Links : Contact Us : Home :

Copyright 1998-2000 ThaiCuisine.com