This is one of my favorite soups, i tried it first in Thailand and fell in love with it. Every now and then, i have a craving for this soup, but unfortunately, my kids don’t like it…too spicy, too hot…whatever! Anyway, i am making it for myself only.
I am using purchased Thai chili paste (that kills me), but everything else fresh, including my own chicken stock.
Chicken- i recommend 2 legs(cut in smallest bite size pieces)
Shallot- 1, chopped
Thai chili paste- 2 teaspoons
Ginger- 2 inch, cut in thin strips
Mushrooms- 5 pcs, cut
Lemongrass- i piece, white part, cut finely
Kaffir lime leaves-10 (discard after cooking)
Lime juice- 1 lime
Coconut milk- 1 can
Chicken broth- 500 ml
Fish sauce- 2 tablespoons
Cane sugar- 1 tablespoon
Fresh coriander- chopped
Chives or spring onions- for garnishing.
heat an oil in a pan, fry shallots, mushrooms for a minuet or so, add chili paste, stir for one more minuet, set aside.
In a pot mix the rest of ingredients, add the contents from the pan. and cook for 10-15 minuets.
Garnish with chives and coriander.