Ingredients

Sliced ​​chicken breast                      250 grams
Thinly sliced ​​young galangal             50 grams
Thinly sliced ​​diagonally lemongrass    30 grams
Hand-torn kaffir lime leaves              4 leaves
Banana blossom, cut into bite-sized pieces  100 grams
Thick coconut milk                         ½ cup
Thin coconut milk                           1 ½ cup
Fish sauce                                    3 tablespoons
Lime juice                                    3 tablespoons
Crushed chili peppers                    8 chilies
A bunch of coriander                     2 grams 

Directions for cooking Chicken Coconut Soup

  1. Clean the banana blossom thoroughly, then soak in water and add a small amount of lime juice.
  2. Put thin coconut milk in a pot to heat. Add galangal and lemongrass.
  3. Add chicken and banana blossom. When cooked, season with fish sauce. Add kaffir lime leaves and thick coconut milk, mix well. Turn off the heat, then add chilies and lime juice.
  4. Serve in a bowl and sprinkle with coriander.

The food characteristics: The taste is salty, sweet, with a taste of coconut milk, slightly sour, and fragrant with the aroma of galangal, lemongrass, and kaffir lime leaves.

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