Spicy chicken bone soup recipe from Chef New's childhood, recreated in Dubai
The recipe has kaffir lime leaves, lemongrass and a hint of bird's eye chilly
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 2 |
½ kg assorted bone-on chicken pieces (partially pre-cooked)
5 kaffir lime leaves
1 tbsp fresh lemongrass (sliced)
1 tbsp fresh galangal (sliced)
½ small red onion (sliced)
15 pieces fresh red bird’s eye chillies (chopped – or less as per desired spice level)
2 tbsp fresh lime juice
½ tbsp salt
1 tbsp fish sauce
1 tbsp homemade glutinous rice powder (dry fry uncooked glutinous rice then blend it into a powder)
10 pieces Thai basil
500 ml water
1. Bring water to a rolling boil.
2. Add in the lemongrass, galangal, red onion, salt and boil for about 10 minutes (open).
3. Then add the chicken, kaffir lime leaves, chopped chillies, rice powder, Thai basil, fish sauce and boil for a further 10 minutes on medium flame.
4. Turn off the flame and add the fresh lime juice. Serve and enjoy!
Share what connects you to food at food@gulfnews.com