Ingredients:
1 liter chicken stock
4 kaffir lime leaves
2 stalks lemongrass, chopped and bruised
5 slices ginger or 5 slices galangal, thick
3 hot green chili peppers, halved and seeds removed
1 bunch coriander, stems and roots finely chopped,leaves reserved
350 g chicken breasts, cut into thin broad slices
400 ml thick coconut milk
3 tablespoons lime juice
1 tablespoon palm sugar
2 tablespoons fish sauce
coriander leaves ( to garnish)
Directions:
Pour the chicken stock into a wok over a high heat.
Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
Add coconut milk and simmer gently for 3 minutes.
Add the chicken and stir for 30 seconds until chicken is just cooked.
Stir through the lime juice, sugar and fish sauce.
Serve immediately sprinkled with coriander leaves.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.