Directions

To Cook

1. Place 1 cup of extra light coconut milk on medium heat. Boil chicken fillet for few minutes and drain. Set aside.
2. In a saucepan, over medium heat, bring the light coconut milk to the boil, adding galangal and lemongrass, for 3 mins, until fragrant.
3. Combine the meat and chilli, return to the boil for few minutes, adding fish sauce, sugar and lime juice.
4. Add kaffir lime and coriander before removing from heat.
5. Serve your Chicken Coconut Soup warm in a soup bowl.
6. Hint : If old galangal is available, put a piece of 2 inch length, a little crushed, and boil it first in the coconut milk for 5 mins and take it out. Galangal will help smooth taste and also good for digestion and will enhance the soup flavour