Probably one of the most famous Thai dishes, you can find this soup in Thai restaurants all over the world. Made with coconut milk, galangal, and magrud lime, this soup has a mix of sour, sweet, and creamy flavours that melt in your mouth and warm you from the inside.
Keep in mind that lemongrass has hard fibres and is difficult to swallow. I like to chew on the lemongrass pieces and discard the fibrous part, as the taste is sweet and aromatic and it is great for digestion. When you are adding cane sugar in the final tasting, make sure the sugar is fully dissolved before you add it to the soup. If the sugar has not completely dissolved yet, the soup may not taste sweet enough. You might add more and then find out you added too much. Note: you’ll need to marinate the chicken for at least two hours or overnight.
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