CHICKEN FLOATING IN CURRIED COCONUT SOUP

Chicken Floating in Curried Coconut Soup image

Provided by Baby Kato

Time 1h

Number Of Ingredients 26

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1 -2 teaspoon sesame oil, good quality
2 chicken breasts, boneless, skinless
2 (800 ml) cans coconut milk
1 1⁄2 cups chicken stock, good quality
1 stalk lemongrass, cut into large slices, easier to remove
4 kaffir lime leaves
1 -2 tablespoon lime juice, fresh
1 -2 tablespoon mirin
1 -2 tablespoon fish sauce
1 teaspoon soya sauce
1 tablespoon sweet chili sauce
1 tablespoon sambal oelek, chili paste
1 tablespoon red curry paste
1 tablespoon tamarind paste
1 tablespoon garlic, chopped
1 tablespoon shallot, chopped
1 green onion, thinly sliced
2 thai chiles, fresh, sliced into thirds, not seeded
1⁄2 jalapeno, thick slices, not seeded
1 inch ginger, peice, fresh, halved
1 galangal, large slice
4 mushrooms, thinly sliced
1⁄2 red pepper, thinly sliced
3 -5 tablespoons brown sugar, torbino
1⁄4 cup basil, thai fresh, thinly sliced (optional, garnish)
1⁄4 cup cilantro, thinly sliced (optional, garnish)

Steps:

1. Saute the boneless, skinless chicken breasts in sesame oil, over medium high heat, until they are golden brown.
2. Remove the chicken from the pan, cool, slice thinly and put in refrigerator until needed.
3. To a pot add the coconut milk and chicken stock, mix well.
4. Add all the remaining ingredients, except for the garnish.
5. Allow to simmer for 15 minutes then add the chicken to the soup.
6. Now simmer for another 15 minutes, then pour the soup into bowls and garnish with Thai basil or cilantro.