Ingredients:
3 cups chicken stock
3 tablespoons chili paste with soybean oil
2 tablespoons thin soy sauce
1 tablespoon paprika
1 can straw mushrooms
1/4 teaspoon sugar
1/4 teaspoon msg
1/2 teaspoon tamarind soup mix
1 1/2 cups chicken
1/2 cup coconut milk
1 -2 kaffir lime leaves
1 leaf lemongrass
1/2 cup cilantro, just before serving
Directions:
Cut chicken into thin strips and boil in chicken stock with chili paste and thin soy sauce for to 2 to 3 minutes until the chicken turns white.
Add coconut milk and bring to a boil.
Reduce heat.
Add remaining ingredients.
Simmer until the chicken is done, 10 to 15 minutes.
Sprinkle with fresh cilantro and serve steaming hot.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.