Time
prep 0:25
total 0:25
Ingredients
| 3 cups | coconut milk | | 4 stalks | lemon grass, bruised and chopped | | 1 | sm. stalk galanga root sliced | | 10 | kaffir lime leaves, torn | | 1/2 lb. | boneless chicken, cut into strips | | 1/4 lb. | rice straw mushrooms | | 4 tbsp. | lime juice | | 3 tbsp. | fish sauce | | 10 | hot chilies, chopped, for garnish | | Spring onions, chopped, for garnish | | Cilantro leaves, for garnish |
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Instructions
Bring the coconut milk to a boil. Add lemon grass, galanga, and half of the lime leaves. Reduce heat and simmer for 10 minutes.
Strain the stock to a clean pan. Return to heat and add chicken and mushrooms. Cook for 5 to 7 minutes, until the chicken is cooked.
Stir in the lime juice, fish sauce and lime leaves. Season to taste.
Serve hot. Garnish as desired.
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