How to Prepare

  • Chicken Thighs, chopped into bite-sized pieces 80 g
  • Stock 150 ml
  • Coconut Milk 200 ml
  • Oyster Mushroom 40 g
  • Coriander Root 2.25 g
  • Shallot 10 g
  • Galangal, cut into wedges 5 g
  • Kaffir Lime Leaves 1 g
  • Lemongrass, shredded 6 g
  • Bird's Eye Chilli, crushed 5 g
  • Chilli Paste Oil 6 g
  • Coriander Leaves (for topping)

Main Sauce for Soup, Fixed Formula

  1. 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 chillies. Sprinkle coriander leaves and add chilli paste oil before serving.
    • Tips: Do not boil the coconut milk on high heat as it may separate into layers.

    *Main Sauce for Soup 1.50 tbsp

  2. Main Sauce for Soup, Fixed Formula

    • Mix all ingredients and stir well.