We were at a party that served this and I was smitten...I have since made a few changes to the recipe. I get a lot of the ingredients in China Town in Ottawa.
This is one of the recipes that I get cravings for. It also freezes very well.
This recipe will make a big pot.
- 3 chicken breasts sliced thin24 thinly sliced mushrooms (or less if you aren't keen on them)
- 8 kafir lime leaves, coarsely chopped, (if you have leftover leaves they freeze well for another recipe.)
- 4 very thinly sliced lemongrass stalks. (disgard the upper part of the stalk or throw in a soup stock.)
- A thumb sized piece of galangal ginger, chopped fine (don't substitute with the ginger we are all familiar with) extra freezes well.
- 1/4 cup Thai basel or regular basil.
- 1-4 hot peppers, finely chopped or a tsp of Sambal chili sauce.
- 2 cans of coconut milk, I use 2 cans of coconut cream....there are differences in different brands of coconut milk. Buy a few brands and try for yourself.
- 1 litre chicken stock. If I dont have I use 1 tsp of Loneys chicken soup base per cup of water, it is salty so don't use any other salt.
- 6-8 fresh squeezed limes....4 limes is approximately 1/2 cup. If you get a good deal on limes buy lots, juice them and freeze the juice for other recipes.
- 3 tbsp fish sauce.
- Tbsp black bean sauce, although this could be omitted if you do not have.
- Tbsp of sugar or anything sweet.
- 2 cups of fresh coriander chopped to add to the soup at the end or as you serve.
Cook up some rice and when you serve up the soup put a scoop of rice in first.
Adjust any of the quantities to suit your personal taste.
I like to add 2 to 4 cups of my bright orange pumpkin puree which I have lots of in the freezer after my pumpkin harvest. It gives the soup more body and more veggies:).
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