Ingredients
-
400 g chicken breasts, sliced into strips seasoned with
-
1 teaspoon fish sauce
-
1 teaspoon sesame oil
-
1 teaspoon cornflour
-
1 (400 g) can button mushrooms
-
-
1 cup good chicken stock
-
2 stalks lemongrass, sliced
-
3 kaffir lime leaves, shredded
-
1 large onion, sliced
-
1 (200 ml) can coconut milk, diluted to give 4 cups
-
6 birds eye chiles, bruised
-
4 tablespoons lime juice
-
3 tablespoons fish sauce
-
1/2 teaspoon sugar
-
1 -2 teaspoon salt, to taste
Instructions
- Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
- Bring to boil over medium heat.
- Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
- Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
- Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.