rich, aromatic dinner soup that is the whole meal. Each time, leave, lime customer payments, and the taste and smell more Torm instead of a scalpel. Young galangal (Kha MRN) is yellow, if you shoot yourself signed on the crumpled pink. Young ginger can be replaced, if necessary, but the taste is not quite the same
2 cups (16 fl oz/500 ml) coconut milk
6 thin slices young aglangal (kha ORN)
2 stalks lemon grass / Zitronella (TA-March) serving, cut less onlyme 3:01, in 1-in (the second 5 cm) and lemghts cruhed
8 oz (250g) boneless chicken breast, cut into slices
Five tablespoons (2 1 / 2 fl oz/75 ml) fish sauce (nam pla)
2 tablespoons sugar
½ cup (4 fl oz/125 ml) lemon juice
A teaspoon black chili paste (Nam Priko Pow)
Quarter cup cilantro / coriander leaves (BAI Pak Chee), divided
Five thai Chili Peppers (Priko Khee noo), crushed
How to cook:
1. Half of the coconut milk with grass galangal, lemon, lemon and leave in the pan and bring to a boil. Chlicken Add the fish sauce and sugar.
2. Cook 4 minutes or until they chlicken all. The rest of the coconut milk and heat until pot boils.
3. Pour the lemon juice and chili paste in a bowl and pour the soup bowl part.
4. Garnish with chopped coriander, torn, and Chile, and serve .