SPICY CHICKEN IN COCONUT MILK SOUP

This thai coconut milk soup is quick and easily put together and are cooked so that each ingredients can still be tasted in the finished dish.Squeeze for the thick coconut milk without adding any water.
the second time add some water to the coconut to get a thin coconut milk and put ingredients A to cook for the soup base.

SPICY CHICKEN IN COCONUT MILK SOUP

Ingredients; A
6 slices galangal
2stalks lemongrass (sliced)
4 kaffir lime leaves
2 stalk fresh coriander (wash and put the whole stalk in)
750 ml chicken stock or water

Ingredients;
250g chicken thigh fillets,(cut into bites size)
100g straw mushroom (halved)
10 pcs bird eye chilli (flatten ) Add more if prefer hot
1 red chilli (sliced)
4 shallots (sliced)

Ingredients C
2 spring onion (sectioned)
1 stalk coriander (sectioned)
250 ml thick coconut milk ( 2 fresh grated coconut )

Seasoning;
3 tbsp thai fish sauce
2 tbsp lime juice
1 tsp chicken stock granule
20g palm sugar

method;
1.place all ingredients A in pot and bring to a boil. Covered and simmered over medium heat for 5 minutes.remove,strain stock and discard solids.
2.Add in all ingredients B into soup and bring to a boil. Reduce to medium high heat ,add in all the seasoning and simmer it until chicken is cooked through.
3.Stir in thick coconut milk and cook until just heated through (do not allow to boil).
4.Lastly add in spring onion and some coriander and ready to serve.