This is one of two recipes I made tonight from my Thai Cooking: Step-By-Step cookbook for the project.
The soup is okay. Tasty, subtle flavor. Is it worth 7 WW points for a cup? I’m not entirely convinced. But it was a nice change of pace. It’s a meaty soup, so I might recommend for a light dinner instead of as an appetizer, as we had it.
2 inch piece galangal, peeled and thinly sliced
1 can coconut milk
1 and 1/3 cups chicken broth
2 breasts chicken, thinly sliced
2 Thai chiles, chopped
2 tbsp fish sauce
1 tsp brown sugar
handful cilantro, chopped
4 oz mushrooms, sliced
In your pot, sautee mushrooms (spray with cooking spray). Set aside.
Combine galangal, coconut milk and stock in pan. Bring to a boil and simmer 10 minutes.
Add chicken, mushrooms and chiles and simmer 8 minutes. Stir in fish sauce and brown sugar. Garnish with cilantro and serve hot.