This tastes really authentic. Don’t be put off by ingredients, this is an easy recipe to make. It is definitely worth making a visit to a local Asian store to get the real ingredients – really fresh lemongrass, galangal (member of the ginger family – I bought it pre-sliced and frozen), Kaffir Lime Leaves, Palm Sugar and a Thai fish sauce. If you don’t have an Asian store near you, I think you could make substitutions – lemongrass from a tube, fresh ginger, maybe some lime zest, brown sugar and ordinary fish sauce. The lemongrass, galangal and kaffir lime leaves were used to infuse the soup liquid. To get the best flavor from the lemongrass – take the long stalk and bend it in several places then take the handle of a knife and bash the bulb until it splits open. Then place the whole lemongrass in a pan (I curled it around the inside of the pan and made sure it was submerged in the liquid).
1 cup lite coconut milk (Thai Kitchen brand)
3 cups chicken broth/stock
6 slices of galangal – cut into strips
2 stems of lemongrass – treated as above
5 Kaffir lime leaves (Thai Kitchen brand)
3 tbsp. Thai fish sauce
1 tbsp. Palm Sugar
Juice of 1 lime
1 tsp. roasted red chili paste (Thai Kitchen brand)
8 oz. chicken breast – cut into smaller than bite size pieces
1 tbsp. cilantro – finely chopped
Put coconut milk, chicken stock, lemongrass, galangal and kaffir lime leaves in a largish pan. Bring to a boil, then simmer for 10 minutes. Let cool, then remove the lemongrass, galangal and kaffir lime leaves and discard. Mix Thai fish sauce and palm sugar together in a small bowl. Mix roasted lime juice and red chili paste together in a separate small bowl. Add chicken to coconut milk mixture then pour in the contents of both small bowls. Bring the soup to a boil then simmer for 10 minutes or so until chicken is cooked. Sprinkle cilantro on soup and serve.