Sep 1, 2010

Chicken Galungal Soup

1 big bag of frozen chicken drumsticks (8-10)
3-4 small dried galungal root (find at Thai store)
2 T Instant Hot & Sour Paste (find at Thai store)
1 T lemongrass (optional)
1 T tumerric
1/4 t chili pepper (NOT chili powder)
1/2 T salt
4 chicken boullion cubes
2 garlic cloves, minced
4 green onions, diced
2 cans of straw mushrooms, diced
1/2 a bunch of fresh cilantro, minced
1 can coconut milk
RICE, served in bowls, soup poured over

Combine drumsticks, galungal roots, paste, lemongrass, tumerric, chili pepper, salt, garlic, and green onions in a big soup pot. Fill with water until all drumsticks are covered. Bring to a boil. Reduce heat to medium low and simmer for about 45 minutes. Take out all drumsticks and peel off all the meat...return flesh to soup. Turn off heat and add the mushrooms, cilantro, and coconut milk. Stir, take out the galungal roots (they make the flavor but are not edible) and serve in bowls over hot white/brown rice mix! Sprinkle with cilantro to add a little color for garnish and a fresh flavor. This is such a great soup--a family favorite!

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