Ingredients
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16 fluid ounces chicken stock
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4 -5 kaffir lime leaves, shredded
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2 inches lemongrass, bruised to release flavor
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1 inch galangal, sliced thinly (Thai Ginger)
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4 tablespoons fish sauce
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2 tablespoons lime juice
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4 ounces chicken breasts, cut into smallish bite sized pieces
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5 fluid ounces coconut milk
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coriander leaves (to garnish, cilantro)
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Thai red chili pepper, slightly crushed (to taste, Very Hot!)
Instructions
- Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice.
- Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
- Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
- 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.
- This quantity serves 4 with other food, but is probably only enough for two if eaten separately.