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This dish is somewhat elaborate but definitely worth the effort. Creamy, rich and spicy at the same time, it’s no wonder that it is among the most popular dishes served at Sanamluang. The only unusual ingredient is galangal, which is a kind of Thai ginger with a pine-like flavor.
Bring the chicken stock to a boil in a large pot, adding the lemon grass stalks, galangal, and kaffir lime leaves. As soon as the stock begins to boil, add chicken, mushrooms, sugar, lime juice, and fish sauce. Add the coconut milk and chiles and cook for a few minutes longer. Remove from the heat and take out the lemon grass and galangal pieces before serving.
Ingredients
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2 cups chicken stock
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3 stalks lemon grass, pounded lightly
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2-inch long knob of galangal, sliced
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4 kaffir lime leaves, torn into small pieces
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1 pound chicken, sliced
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1 cup straw mushrooms
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1 teaspoon palm sugar
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Juice of 2 limes
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4 tablespoons fish sauce
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6 cups coconut milk
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10 Thai chiles, pounded lightly
Instructions
Bring the chicken stock to a boil in a large pot, adding the lemon grass stalks, galangal, and kaffir lime leaves. As soon as the stock begins to boil, add chicken, mushrooms, sugar, lime juice, and fish sauce. Add the coconut milk and chiles and cook for a few minutes longer. Remove from the heat and take out the lemon grass and galangal pieces before serving.
| Servings |
| 6 |
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This dish is somewhat elaborate but definitely worth the effort. Creamy, rich and spicy at the same time, it’s no wonder that it is among the most popular dishes served at Sanamluang. The only unusual ingredient is galangal, which is a kind of Thai ginger with a pine-like flavor.
Ingredients
InstructionsBring the chicken stock to a boil in a large pot, adding the lemon grass stalks, galangal, and kaffir lime leaves. As soon as the stock begins to boil, add chicken, mushrooms, sugar, lime juice, and fish sauce. Add the coconut milk and chiles and cook for a few minutes longer. Remove from the heat and take out the lemon grass and galangal pieces before serving.
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