• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • ½ a kampong chicken (about 750g) (chopped)
  • ¼tsp salt
  • 1litre coconut milk
  • 5-6 kaffir lime leaves
  • 2stalks lemongrass (smashed)
  • 4cm knob galangal (lightly smashed)
  • 10 bird’s eye chillies (lightly smashed)
  • ½tsp white peppercorns
  • ½tsp black peppercorns
  • 2 shallots (peeled and keep whole)
  • 3 coriander roots
  • 100g hon shimeji mushrooms (trimmed)
  • 100g abalone mushrooms (torn into pieces)
  • 50ml thick coconut milk
  • Seasoning:
  • 3-4tbsp freshly squeezed lime juice
  • 3tbsp fish sauce
  • 1tsp chicken stock granules
  • 1tbsp Thai tom yam paste

Instructions

  1. Lightly marinate chicken with salt. Arrange on a heatproof dish and steam over high heat for 15 minutes. Remove and set aside.
  2. Combine coconut milk, lemongrass, galangal, bird's eye chillies, kaffir lime leaves, shallots, coriander roots, and black and white peppercorns in a pot. Bring to a boil over medium low heat for 10-15 minutes.
  3. Add pre-steamed chicken and the stock to the soup stock. Add all mushrooms, thick coconut milk and seasoning. Stir well and cook for 4-5 minutes. Dish out soup into individual bowls and serve hot.

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