Ingredients:
- 16 fluid ounces chicken stock
- 4 -5 kaffir lime leaves, shredded
- 2 inches lemongrass, bruised to release flavor
- 1 inch galangal, sliced thinly (Thai Ginger)
- 4 tablespoons fish sauce
- 2 tablespoons lime juice
- 4 ounces chicken breasts, cut into smallish bite sized pieces
- 5 fluid ounces coconut milk
- Thai red chili pepper, slightly crushed (to taste, Very Hot!)
- coriander leaves (to garnish, cilantro)
Directions:
Prep Time: 15 mins
Total Time: 25 mins
Total Time: 25 mins
- 1 Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice.
- 2 Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
- 3 Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
- 4 Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal.
- 5 This quantity serves 4 with other food, but is probably only enough for two if eaten separately
