Bring the chicken stock (if not in stock, see my Shorba recipe) including the associated, plucked chicken together with 400 ml coconut milk, lemongrass cut into approx. 5 cm long sticks, lemon leaves and approx. 5 cm grated galangal root and more Let simmer for 20 minutes. Stir in the curry paste (or chili paste) and simmer for another 10-15 minutes. Then take it down briefly and carefully add 4-6 spoons of fish sauce. First let it sit a little, then, after 2-4 minutes, stir the sauce into the soup and simmer for another 10 minutes.
You cannot eat lemon leaves and sticks out. When serving, refine with the finely plucked or chopped coriander. Dose carefully, it quickly tastes soapy.
Tip: Refine the soup with shrimp or prawns or canned mushrooms, spring onions.
Ingredients
Print Recipe
Pin Recipe