Cut the galangal into thin strips. Place in a saucepan with the coconut milk and clear soup. Bring to the boil, then gently simmer for 10 minutes, stirring occasionally.
Add chicken and chiles to the saucepan and gently simmer for 8 min. Add fish sauce and sugar and stir. Add cilantro leaves and bring to table on the spot, garnish with additional cilantro bunches if desired.
Pour boiling hot water over mass of dried galangal, let stand 10 min, then drain. The soaking liquid can be used in the recipe instead of the clear soup.
Related Recipes:
Greek Easter – Lemon Soup with Chicken Meat1. rinse chicken under cold water, inside and out. Place in a large saucepan, cover with water and bring to a...
Beet Essence with Buckwheat Dumplings & Porcini MushroomsBeet essence with buckwheat dumplings and roasted porcini mushrooms Beet essence 1. the day before, remove the...
Beef with Lukewarm Tomato Salad: Picchiapò1. Cut 1 onion with skin diagonally in half, brown cut surfaces in a frying pan without fat. Browned onion and...
Poultry with Vegetables From the WokPeel peanuts if necessary, chop coarsely or grind in a hand mixer. Fry in a frying pan until lightly browned...
Paprika ChickenFor the chicken bell pepper, peel and finely chop the onion at the beginning. Salt and pepper the chicken...
Chicken Fillet with Chorizo and RiceFor the chicken fillet with chorizo and rice, preheat the oven to 180 degrees. Cut the chorizo into 5 mm thick...
Chicken Fricassee with Mushrooms BistroChicken rinse, dry and cut into pieces. Mushrooms rinse, clean, separate caps and stems. Halve or quarter the...
Shrimp Tacos with Coconut and LimeFor shrimp tacos with coconut and lime, first prepare the dressing. To do this, whisk the coconut milk until...
Sorrel ChickenFor the sorrel chicken, separate sorrel leaves from the stems and wash. Heat water and poach the leaves in it...
Chicken Breast Skewers with Peanut Coconut MarinadeFor the chicken breast skewers, cut the chicken breast lengthwise into thin strips. Mix all the ingredients...