The biggest challenge for this dish was to get some Thai ingredients. I didn’t have fresh galanga but powder. I heard those two can be a big difference in taste. So I definitely want to try this same recipe with fresh galanga.
This recipe is right up my alley. I like the spicy chili in combination with the fresh sour lemon & lemon grass. Great classic soup!
Ingredients (serves 4)
300 grams chicken drumstick
750 ml chicken stock
400 ml coconut milk
2 stalks lemon grass
2 tsp galanga powder
2 chili peppers
150 grams oyster mushrooms
2 tbsp fish sauce
Fry the chicken drumsticks for about 10 minutes in a pan with some oil. Add the chicken stock & coconut milk. Bring it to a boil.
Lower the heat. Slice the shallot, tomato & mushrooms. Add it to the pan together with the crushed lemon grass & galanga. After about 15 minutes you can remove the chicken drumsticks & stalks of lemon grass. Cut the meat from the drumsticks. Add some lemon juice & fish sauce to the soup for the taste.
Serve the soup with the pieces of chicken and and slice of leftover lemon.
Recipe source: Wikipedia