Ingredients Jump to Instructions ↓

  1. 16 fluid ounces chicken stock

  2. 4 -5 kaffir lime leaves , shredded

  3. 2 inches lemongrass , bruised to release flavor 1 inch galangal , sliced thinly (Thai Ginger)

  4. 4 tablespoons fish sauce

  5. 2 tablespoons lime juice

  6. 4 ounces chicken breasts , cut into smallish bite sized pieces

  7. 5 fluid ounces coconut milk Thai red chili pepper, slightly crushed (to taste, Very Hot!) coriander leaves (to garnish, cilantro)

Instructions Jump to Ingredients ↑

  1. Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice.

  2. Stir thoroughly, bring to a boil, and add the chicken and coconut milk.

  3. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

  4. 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.

  5. This quantity serves 4 with other food, but is probably only enough for two if eaten separately. ?


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