ingredients: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. 1 teaspoon 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
methodCombine: 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.
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