Thursday, 17 February 2022

Thai Coconut Chicken and Shrimp Soup

Ingredients
2 cups shrimp, fish or clam stock
2 cups water
3 stalks lemongrass, (white part only, pounded)
2-inch piece galangal, sliced
12 kaffir lime leaves, bruised
1-3 tbsp Thai chili paste
½ lb skinless chicken breast, cut into slices
½ lb shrimp, shelled and deveined
6 oz black fungus mushrooms
1 red chili, deseeded, cut into thin strips
2 tbsp fish sauce
1 cup coconut milk
1 large lime, juiced

Instructions
  1. Add the stock and water into a pot on high heat. Add the lemongrass, galangal, kaffir lime leaves and chili paste (amount depends on desired heat level) into the broth and bring to a boil. Lower heat and simmer for about 20 minutes.
  2. Add the chicken, shrimp, mushroom and red chili. When the chicken and shrimp are cooked, add fish sauce, coconut milk and lime juice. Stir to combine well. Turn off heat and serve immediately.

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