Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories550.9 kcal (28%)
Total Fat44.5 g (64%)
Carbs30.3 g (12%)
Sugars12.8 g (14%)
Protein15.8 g (32%)
Sodium1571.6 mg (79%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

8dried chilies
small

600mlcoconut milk

200mlchicken stock

1 tspwhite sugar

1lemongrass stalk
large, cut into 8cm lengths

60ggalangal
peeled and thinly sliced

2red shallots
large, peeled and bruised

300gchicken thighs
thinly sliced

100goyster mushrooms
torn

¼ cupfish sauce

2 Tbsptamarind purée

6Birds Eye chilies
bruised

1 Tbsplime juice

5kaffir lime leaves
torn

12 sprigscilantro
roughly chopped

10 sprigscoriander
Vietnamese, cut into 1-2cm lengths
Instructions
Step 1
Toss dried chilies in a dry frying pan over medium heat until slightly scorched and aromatic. Place 4 in a mortar and crush with pestle

Step 2
Combine coconut milk, chicken stock, and sugar in large saucepan and stir over medium heat. When it boils add the lemongrass, galangal and shallots and stir to combine. Add the chicken, mushrooms, fish sauce, tamarind purée and birds eye chilies and reduce heat to low, then simmer for about 4 minutes until chicken is cooked through











Step 3
Remove pan from heat and add the lime juice, 4 of the kaffir lime leaves, 8 coriander sprigs and 6 sprigs of the Vietnamese coriander. Add the crushed chili to the soup then stir well.





Step 4
Garnish with remaining coriander, Vietnamese coriander, kaffir lime leaf and fried chilies, then serve.




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