Thai Coconut Milk Soup by Zarnak Sidhwa

Ingredients:

• Coconut milk 2-1/2 cups
• Thin slices of galangal 1/2 cup
• Lemon grass (cut into slices) 1
• Fresh kaffir lime leaves (torn into pieces) 5
• Onions (coarsely chopped) 2
• Chicken boneless (thin slices) 1/2 kg
• Salt 1/2 tsp
• Hot Thai chillies (crushed) 5-6 small
• Coconut cream 1 cup
• Lemon juice 3 tbsp
• Thai fish sauce 2 tbsp

Method:

1. Bring coconut milk to a boil and add the galangal, lemon grass, onions and kaffir lime leaves.
2. Add chicken, salt and simmer over low heat.
3. When chicken is cooked through, pour coconut cream into the soup, stir gently and when soup returns to boil, turn off heat.
4. Add fish sauce, lemon juice and chilies.
5. Serve hot.