And to my surprise, fish sauce didn't taste or smell as bad as I thought it would. It was all in my head! Infact, it gave the soup such a gorgeous taste, that it definitely is one of THE main ingredients for this recipe. And trust me, it doesn't smell fishy at all!
On our flights to Bangkok, after long, insane crazy working hours, we used to go across the street from our hotel into this small road side restaurant, where I had tasted this soup for the first time. And it definitely became one of the key dishes to de-stress with :)
Hope You enjoy it as much as we loved slurping it!
5 - 10 Minutes
20 - 25 Minutes
2 Portions (Entrée Bowls)
Kaffir Lime Leaves
Thai Chilli Sauce
Thai Red Chillies / Birds Eye Chilli
500 gms, cut in cubes
1 medium, sliced
6 - 7 leaves
1 pack, halved
1 - 4, cut in chunks
2 tbsp, chopped
Wash, clean and chop the chicken.
Pour the stock in a casserole and add the fish sauce, Thai chilli sauce, kaffir lime leaves - cut into half vertically, lemon grass, galangal, Thai red chillies and bring to boil.
Then add the mushrooms, baby corn and chopped coriander leaves and allow to simmer for 5 minutes.
Add the chicken cubes and boil for another 2 - 3 minutes, till the chicken is cooked.
P.S. Tastes best with jasmine rice.