Ingredients Jump to Instructions ↓

  1. 4 Fresh lemongrass stalks

  2. 4 cups 948ml Chicken stock

  3. 15 Fresh galanga - (quarter-size) (or fresh gingerroot)

  4. 10 Black peppercorns - crushed

  5. 3 Serrano chiles - thinly sliced

  6. 12 Fresh lime leaves (or scant 1/4 tspn grated lime zest)

  7. 2 cups 474ml Coconut Milk - seeNote

  8. 1 Boneless skinless chicken breast - cut bite-size pcs

  9. 1 cup 237ml Canned straw mushrooms - drained well

  10. 1/2 cup 118ml Julienned snow peas

  11. 1/2 cup 55g / 1.9oz Julienned carrots

  12. 2 tablespoons 30ml Fish sauce Juice of

  13. 2 limes Fresh cilantro leaves - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Coconut Milk" recipe which is included in this collection. Remove the grassy tops of the lemongrass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over. Cut each stalk into 4 pieces. Bring chicken stock to a boil, reduce to a simmer, then add lemongrass, galanga, peppercorns, serrano chile, and lime leaves. Simmer 15 minutes, then add Coconut Milk and cook an additional 5 minutes. Add chicken pieces, straw mushrooms, snow peas, and carrots. Simmer for another 10 to 12 minutes. Stir in fish sauce, and lime juice and serve immediately. Garnish with cilantro leaves. Be careful to avoid chewing the lemongrass, galanga or ginger, or lime leaves when eating. This recipe yields 6 servings.


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