Chicken Floating in Curried Coconut Soup

Ingredients

• 1-2 teaspoon sesame oil, good quality
• 2 chicken breasts, boneless, skinless

• 2 (800 ml) cans milk, coconut
• 1 1/2 cups chicken stock, good quality
• 1 stalk lemongrass, cut into large slices, easier to remove
• 4 kaffir lime leaves
• 1-2 tablespoon lime juice, fresh
• 1-2 tablespoon mirin
• 1-2 tablespoon fish sauce
• 1 teaspoon soya sauce
• 1 tablespoon sweet chili sauce
• 1 tablespoon sambal oelek, chili paste
• 1 tablespoon red curry paste
• 1 tablespoon tamarind paste
• 1 tablespoon garlic, chopped
• 1 tablespoon shallot, chopped
• 1 green onion, thinly sliced
• 2 Thai chiles, fresh, sliced into thirds, not seeded
• 1/2 jalapeno, thick slices, not seeded
• 1 inch ginger, peice, fresh, halved
• 1 galangal, large slice
• 4 mushrooms, thinly sliced
• 1/2 red pepper, thinly sliced
• 3-5 tablespoons brown sugar, Torbino
• 1/4 cup basil, Thai fresh, thinly sliced (optional, garnish)
• 1/4 cup cilantro, thinly sliced (optional, garnish)

Directions

1. 1

   Saute the boneless, skinless chicken breasts in sesame oil, over medium high heat, until they are golden brown.

2. 2

   Remove the chicken from the pan, cool, slice thinly and put in refrigerator until needed.

3. 3

   To a pot add the coconut milk and chicken stock, mix well.

4. 4

   Add all the remaining ingredients, except for the garnish.

5. 5

   Allow to simmer for 15 minutes then add the chicken to the soup.

6. 6

   Now simmer for another 15 minutes, then pour the soup into bowls and garnish with Thai basil or cilantro.