Ingredients
Broth:
- •6 cups homemade chicken broth
- •One 15-ounce can coconut milk
- •2 stalks fresh lemongrass, sliced into half-inch long pieces
- •2 chili peppers, chopped
- •1 inch piece of galangal, grated, preferably with a microplane (ginger is an adequate substitute but certainly second best as galangal is more floral)
- •1-2 tablespoons lime juice (to taste)
- •4 kaffir lime leaves, coarsely sliced
- •1-5 tablespoons of fish sauce (Red Boat is the best you can get in the United States, but most likely you will have to order it from the company direct. Three Crabs brand is a good, easier-to-find option.)
Everything Else:
- •Here you can improvise. Below is a list of some of the things I like to add:
- •1 pound boneless skinless chicken thighs or breasts chopped in 1-inch pieces
- •1 cup chopped shiitake mushrooms
- •1 cup sweet peas
- •4 eggs hard boiled, sliced in half or 6 quail eggs if you can find them. Check your local Asian or Russian grocer.
Finish:
- •1 handful fresh cilantro, chopped
- •1 handful green onions, chopped (optional)
Preparation
In a big stockpot heat your chicken broth to a simmer.
In a smaller saucepan simmer the coconut milk and the lemongrass for 20-30 minutes. Then strain out the lemongrass and pour the coconut milk into the chicken stock.
Add the chili pepper, galangal, lime juice, lime leaves and fish sauce. Fish sauce has a very pungent smell. Don’t be afraid, but do taste as you add as too much fish sauce can be overpowering. It is a bit of an acquired taste.
Add the chicken and the mushrooms. Simmer for ten minutes.
Add the sweet peas, cook for a few minutes until bright green.
Garnish with eggs and serve.