Ingredients
How to Prepare
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Chicken Thighs, chopped into bite-sized pieces 80.0 g
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Stock 150.0 ml
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Coconut Milk 200.0 ml
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Oyster Mushroom 40.0 g
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Coriander Root 2.25 g
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Shallots 10.0 g
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Galangal, cut into wedges 5.0 g
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Kaffir Lime Leaves 1.0 g
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Lemongrass, shredded 6.0 g
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Bird's Eye Chilli, crushed 5.0 g
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Chili Paste Oil 6.0 g
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Main Sauce for Soup 1.5 tbsp
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Coriander Leaves, for topping
Main Sauce for Soup, Fixed Formula
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KNORR SELECTIONS Fish Sauce 4500 ml 450.0 g
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Sugar 200.0 g
Method
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How to Prepare
- Boil the coconut milk, mixed with shallots, coriander leaves, galangal, and lemongrass. When the coconut milk comes to a boil, add chicken and oyster mushrooms.
- Season with the main sauce and once everything is cooked, add kaffir lime leaves.
- Pour the soup into a bowl and add crushed bird's eye chilies. Sprinkle coriander leaves and add chili paste oil before serving.
- Tips: Do not boil the coconut milk on high heat as it may separate into layers.
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Main Sauce for Soup, Fixed Formula
- Mix all ingredients and stir well.
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