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4 cup Coconut Milk, Unsweetened
1½ cup Chicken Stock
3 stick Galangal, Dried
4 tablespoon Lemon Grass
1 large Chicken Breast, Cubed
4 tablespoon Fish Sauce
5 Lime Leaves
3 Chilies, Sliced Into Rings
2 Limes, Juiced
2 tablespoon Coriander, Fresh Chopped
In a saucepan bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer 20 mins. Strain stock; discard galangal and lemon grass.
Return stock to a boil, add chicken and reduce to a simmer until tender 2 mins. Add fish sauce, citrus leaves and chilies. Stir in lime juice. Garnish with more chilies to taste and coriander leaves.
1½ cup Chicken Stock
3 stick Galangal, Dried
4 tablespoon Lemon Grass
1 large Chicken Breast, Cubed
4 tablespoon Fish Sauce
5 Lime Leaves
3 Chilies, Sliced Into Rings
2 Limes, Juiced
2 tablespoon Coriander, Fresh Chopped
In a saucepan bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer 20 mins. Strain stock; discard galangal and lemon grass.
Return stock to a boil, add chicken and reduce to a simmer until tender 2 mins. Add fish sauce, citrus leaves and chilies. Stir in lime juice. Garnish with more chilies to taste and coriander leaves.