https://youtu.be/zIv5blZ7ePE
RECIPE:
EQUIPMENT
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Wok or pot
INGREDIENTS
- 100 Grams Chicken, sliced
- 1 Cup Chicken stock
- 1 1/2 Cups Coconut milk
- 10 Slices Galanga, cut into thin slices
- 5 Leaves Kaffir lime, center vein removed
- 1 Stalk Lemongrass, smashed and cut
- 1 Stalk Coriander, cut
- 1 Coriander root, smashed
- 1/2 Cup Mushrooms
- 1 Shallot, smashed and cut in half
- 1-2 Bird’s eye chilis, sliced
SEASONINGS:
- 1 Lime juice (to taste)
- 1 tsp Salt (or 1 tbsp fish sauce)
- 1 tbsp Palm sugar
INSTRUCTIONS
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In a pot, add chicken stock and bring to a boil. Add galanga, lemongrass, coriander root, kaffir lime leaves, and shallot.
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Bring to a boil and then add chicken and mushrooms.
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Add salt and palm sugar. Bring to boil.
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Add coconut milk and chilies (to taste). Bring to a boil and then turn off heat.
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Add lime juice to taste.
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Top with coriander and chilis (for decoration).
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
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IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.