A: | 20oz chicken stock |
4 kaffir lime leaves, rolled to crack | |
4" lemon grass, bruised to release flavor | |
2" cube galanga, sliced thin ("kha" can sub ginger) | |
2T fish sauce (or to taste) | |
4T lime juice (or to taste) | |
20 red chiles, small, slightly crushed | |
B: | 8oz chicken breast, cut into smallish bite sized pieces |
10oz coconut milk | |
C: | 2T cilantro, torn |
1. | Heat (A), mix thoroughly, bring to a boil. |
2. | Add (B), bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until chicken is done). |
3. | Garnish with (C) and serve. |
Servings: 8