John Myers
Ingredients for 4 servings:
- 8 chicken legs
- 5 kaffir lime leaves
- 2 garlic cloves, thinly sliced
- 2 stalk(s) lemongrass, pounded and thinly sliced
- 30 g galangal root, thinly sliced
- 1 spring onion(s)
- 8 mushrooms, Shitake, if dried, pre-cook for 30 minutes
- 2 tbsp fish sauce
- 2 slices of ginger
- 1 lime(s), squeezed
- ½ bunch coriander leaves
- 1 chili pepper(s)
- 1 pinch(s) brown sugar
- 2 cup(s) Basmati, cooked
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
with galangal and fresh ginger – without coconut milk
Place the washed chicken thighs in cold water along with the torn kaffir leaves, garlic, galangal, and lemongrass, heat, and simmer for half an hour, skimming off any foam regularly. Remove the chicken thighs, let them cool, and then cut the meat into pieces. Return them to the broth along with the quartered shiitake mushrooms, ginger slices, and sliced spring onion. Season with fish sauce and simmer for another five minutes. Meanwhile, finely chop the coriander and mix it well with the lime juice, the deseeded and finely diced chili pepper, and the brown sugar. Place a portion of hot rice in the bottom of soup bowls, pour in the chicken broth, and finally add a teaspoon of the coriander sauce.
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