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Ingredients
- 2 c. coconut lowfat milk
- 6 x thin slices young galangal
- 2 stalk lemon grass, ower third portion only cut into 1" piece, crushed
- 5 x fresh kaffir lime leaves
- 8 ounce boned chicken breast, sliced
- 5 Tbsp. fish sauce, (nam pla)
- 2 Tbsp. sugar
- 1/2 c. lime juice
- 1 tsp black chili paste
- 1/4 c. cilantro/coriander leaves, torn
- 5 x green Thai chili peppers crushed
Directions
- A rich, aromatic dinner soup, that is enjoyed throughout the meal. Whenever possible, fresh kaffir lime leaves should be used, and their flavor and aroma is increased when they are torn instead of cut with a knife. Young galangal is pale yellow, with hard unwrinkled pink shoots. Fresh young ginger can be substituted if necessary, but the flavor won't be quite the same.
- Combine half the coconut lowfat milk with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling. Add in the chicken, fish sauce and sugar.
- Simmer for about 4 min, or possibly till the chicken is cooked . Add in the remaining coconut lowfat milk to the saucepan and heat just to boiling.
- Place the lime juice and chili past in a serving bowl, then pour the soup into the serving bowl.
- Garnish with the torn cilantro leaves and crushed chili peppers, and serve.
- Shipp, Columbia, Md.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 209 | |
| Calories from Fat 98 | 47% |
| Total Fat 11.38g | 14% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.05g | |
| Cholesterol 29mg | 10% |
| Sodium 1785mg | 74% |
| Potassium 425mg | 12% |
| Total Carbs 16.74g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 11.27g | 8% |
| Protein 12.26g | 20% |
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