4" piece of fresh ginger, peeled then shaved with a vegetable peeler
10-15 cilantro stems chopped fine
1-2 stalks of lemon grass chopped fine (chop across the stalk not lengthwise)
6 kaffir lime leaves, chopped fine with kitchen shears
28 oz of coconut milk (2 large cans)
8 oz of water
6-8 red whole fresh red (or green) Thai chillies (red bird chillies if you can find them)
4 teaspoons of burnt chilli paste (nam prik pow); substitute chilli garlic sauce, chilli paste, etc.
4 tablespoons fresh lime juice
4 tablespoons fish sauce
steamed jasmine rice
handful of fresh coarsely chopped cilantro
Into a saucepan, add the chicken, ginger, cilantro stems , lemon grass, kaffir lime leaves, coconut milk and water. Bring slowly to a boil.
Add Thai chillies, chilli paste, lime juice and fish sauce. Simmer for another 10-15 minutes or until you are comfortable the chicken is done. BTW it is.
Serve in bowls as a soup with jasmine rice and garnished with fresh cilantro leaves.
Serves 3-4.
Adapted from the recipe below from "the asian collection" . Found that the amount of liquid in the original recipe is overwhelmed with 1 lb of chicken, so everything but the chicken is essentially doubled.
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