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Creamy Chicken Soup with Coconut Milk
1) Place the stock in a pot and add the lemongrass, galangal, kaffir lime leaves.
2) Bring to boil over medium heat. Add the chicken, mushrooms, salt, lime juice, fish sauce and sugar.
3) Reduce heat to low and cook slowly uncovered, for 10 minutes or until the chicken changes color, then add coconut milk and chilies.
4) Bring almost to boil, stirring constantly for 2-3 minutes, then remove from heat and serve.
Note: Cook gently over very low heat at the final stages to prevent the coconut milk from separating