Combine the coconut milk, chicken stock and galangal in a pan with the lemongrass, lemon leaves, tomatoes and coriander.
Bring to a boil and simmer over low heat for 10 minutes, stirring occasionally.
Add the chicken pieces and simmer for another 10 minutes.
Stir in the fish sauce, lemon juice and green onion. Garnish with the extra coriander leaves and chiles. Serve the soup with rice or by itself.
2 cups coconut milk
1 cup chicken stock
2-inch piece of fresh galangal, peeled and sliced
1 stalk lemongrass, cut into long pieces
4 whole lemon leaves
2 large tomatoes, chopped (optional)
½ cup fresh cilantro leaves, plus extra for garnish
3 chicken breast fillets, cut into bite-sized pieces
1 Tbsp. bottled fish sauce
2 to 3 tsp. lemon juice
2 green onions, chopped
1 to 2 tsp. finely chopped chiles
1 cup chicken stock
2-inch piece of fresh galangal, peeled and sliced
1 stalk lemongrass, cut into long pieces
4 whole lemon leaves
2 large tomatoes, chopped (optional)
½ cup fresh cilantro leaves, plus extra for garnish
3 chicken breast fillets, cut into bite-sized pieces
1 Tbsp. bottled fish sauce
2 to 3 tsp. lemon juice
2 green onions, chopped
1 to 2 tsp. finely chopped chiles
This article appears in Oct 1-31, 2007.