Prep Chicken & Stock
- Cook chicken in pot of water just covering it
- Add: bag of galangal, lemongrass, kefir lime leaves, and 1 TBSP salt
Red Curry Paste
- 10 dried red chiles, soaked in warm water
- 4 shallots
- 15 cloves garlic
- 1-2 tsp shrimp paste
- Toasted and blended: 2tsp Coriander Seeds, 2tsp Cumin Seeds, 1tsp Black Peppercorns, 1tsp White Peppercorns
- Zest of 1 lime
Soup Base
- high-temp oil or preferably coconut oil, 2 TBSP
- Mince 1 yellow onion and fry it
- Add 3-5 garlic cloves, crushed
- Add peeled sticks of bashed lemongrass x 2
- Bag of Galangal, sliced thinly
- Add red curry paste to taste (2 TBSP - 1 cup)
Toppings
- Red and green gabbage, slivered
- Cilantro
- Mint
- Carrots, julienne'd
- Peanuts
- Bean sprouts
- Shallots, minced
Instructions
- Add ~6 cups water and residual chicken stock to desired consistency