Ingredients
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1 (14 ounce) can coconut milk
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5 cups chicken broth
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5 kaffir lime leaves
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4 stalks lemongrass
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8 slices fresh ginger (1 1/2 walnut size)
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200 g chicken breasts, cut into bite size pieces
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2 green onions, sliced thinly
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2 tablespoons fish sauce
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1/4 cup lime juice, freshly squeezed
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2 tablespoons cilantro, chopped
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4 fresh jalapeno peppers, seeds removed (check how spicy the jalapenos are by pressing the cut off top to the tip on your tongue, adjust quan)
Instructions
- Whisk coconut milk in large sauce pan.
- Stir in chicken stock, lime leaves, lemon grass and ginger.
- Simmer for 10 minute.
- Add chicken and cook another 10 minute.
- Add remaining ingredients and heat through.
- Tip 1 - if you cannot find kaffir lime leaves, it can be made with lime peel for ok result.
- Tip 2 - remove outer layers of the straw like leaves from the lemon grass and cut off the top, use only the part that looks like the white part of a green onion.
- Tip 3 - if you do not like to eat the ginger and lemongrass, cut these into larger pieces that can easily be removed before serving.
- Tip 4 - if you prefer a lower fat version you can substitute some of the coconut milk with chicken broth, and/or you can use light coconut milk.