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- 750ml chicken stock
- 4cm fresh galangal sliced thickly
- 2 sticks fresh lemon grass cut into 5cm pieces
- 4 fresh kaffir lime leaves
- 2 teaspoons coriander root and stem chopped roughly
- 500gm chicken thigh/breast fillets sliced thinly
- 200gm canned straw mushrooms drained and rinsed
- 250ml coconut milk
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar grated
- ¼ cup fresh coriander leaves loosely packed
- 2 fresh red Thai chillies seeded and finely chopped
- 2 fresh kaffir lime leaves shredded
- 1 stick fresh lemon grass sliced thinly
- Combine stock, galangal, lemon grass, whole lime leaves and coriander in large saucepan and bring to boil.
- Reduce heat and simmer, covered for 5 minutes.
- Remove from heat and stand for 10 minutes.
- Strain stock through a piece of cheesecloth to remove all solids.
- Return stock to same cleaned saucepan and add chicken and mushrooms and bring to boil.
- Reduce heat and simmer uncovered until chicken is cooked through, approx. 5 minutes.
- Stir in coconut milk, juice, sauce and sugar, stirring until just heated through, DO NOT BOIL.
- Remove from heat, stir in coriander leaves, chilli, extra lime leaves, and extra lemon grass.
- Serve hot.
