Servings: 2 servings
Calories: 385kcal
Equipment
- 1 Wok
Ingredients
- 300 ml water
- 200 ml coconut milk
- 20 g lemongrass
- 28 g galangal
- 3 leaves kaffir lime leaves
- 4 dried chilies adjust to your heat tolerance
- 1 tablespoon fish sauce
- 0.5 tablespoon tamarind paste
- 0.5 tablespoon salt
- 0.5 tablespoon palm sugar
- 100 g mushrooms enoki or other Asian mushrooms
- 250 g chicken thinly sliced
- 4 g cilantro to taste
- 4 g culantro optional; to taste
- 4 green onions to taste
Procédé
- In a wok or saucepan over medium heat, combine the water and coconut milk, then bring to a gentle simmer.300 ml water, 200 ml coconut milk
- Add the lemongrass, galangal, kaffir lime leaves, and dried chilies.20 g lemongrass, 28 g galangal, 3 leaves kaffir lime leaves, 4 dried chilies
- Once the soup base is simmering, stir in the fish sauce, tamarind paste, salt, and palm sugar.1 tablespoon fish sauce, 0.5 tablespoon tamarind paste, 0.5 tablespoon salt, 0.5 tablespoon palm sugar
- When the palm sugar has fully dissolved, add the mushrooms and chicken to the simmering broth. Cook for about 2 minutes, or until the chicken is cooked through.100 g mushrooms, 250 g chicken
- Once the chicken and mushrooms are cooked, add the green onions, cilantro, and culantro. Remove from the heat and serve immediately.4 green onions, 4 g cilantro, 4 g culantro
Notes
- Galangal, lemongrass, and kaffir lime leaves are not meant to be eaten; remove them before serving.
- Garnish with fresh herbs and chilies to taste.
- Serve the soup on its own or with rice.
Nutrition
Calories: 385kcal | Féculents: 14g | Protein: 31g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Graisses trans: 0.01g | Cholesterol: 80mg | Sodium: 313mg | Potassium: 1006mg | Fiber: 2g | Sugar: 2g | Vitamin A: 812IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 5mg
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