Spicy Chicken Soup (Sup Ayam Pedas)

625 ml Coconut milk, extracted from 1 grated coconut and 625 ml water
250 ml Water
3 stalks Lemon grass, sliced
2 sprigs Coriander leaves (cilantro) with roots, finely sliced
6 Bird's eye chilies (cili padi), break into pieces
2 cm knob Young galangal, peeled and finely sliced
500 g Chicken meat, diced
1 cube Chicken stock
2 tbsp Fish sauce (nampla)
100 g Oyster mushrooms
Salt to taste
3 tbsp Lime juice



Place coconut milk, water, lemon grass, coriander leaves and roots, bird's eye chilies and galangal in a pot. Bring to the boil over medium heat. Add chicken meat, stir and cook until chicken is tender. Stir in chicken stock, fish sauce and oyster mushrooms. Season with salt to taste. Reduce heat and add lime juice.

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