Ingredients
- 2 to 4 cups chicken broth
- 3 to 4 cups coconut milk (It's good for you, don't use lite versions! I use coconut cream)
- 1 pound boneless skinless chicken breast (sliced against grain into thin strips)
- Fresh gingerroot (10 to 15 slices gingerroot, thin slices, or fresh galangal thin slices, quarter sized)
- 1 to 2 stalks fresh lemongrass (ends trimmed-tough outer leaves removed-bruised and cut into 1-inch pieces)
- 5 to 10 kaffir lime leaves, sliced (or 2-3tbsp lime zest)
- 2 to 4 red Thai chilies (sliced or diced optional, or red pepper flakes, or sambal oelek to taste. For a milder version 10 whole black peppercorns or fresh ground black pepper can be used)
- 15 ounces whole straw mushrooms (can half lengthwise or sliced button mushrooms)
- 1 to 3 tablespoons fish sauce, to taste (or salt to taste)
- 2 to 4 tablespoons fresh lime juice, to taste
- 1 cup chopped cilantro, to serve
- Lime wedges, to serve
How to Make
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Step 1: *Slicing chicken thinly is easier if it is partially frozen.
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Step 2: Combine chicken stock and coconut milk in a 3-quart pot and bring to a gentle boil over medium-high heat.
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Step 3: Stir in chicken strips, galangal, lemongrass, lime leaves, and chilies.
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Step 4: Reduce heat and simmer 10-15 minutes until chicken is cooked.
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Step 5: *Usually the slices galangal and lemongrass are left in but if you're worried about accidentally eating them you can spoon them out.
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Step 6: Stir in mushrooms, heat through, and remove from heat.
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Step 7: Stir in fish sauce and lime juice to taste.
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Step 8: Serve hot topped with cilantro and lime wedges on the side.
We hope you enjoy this recipe!
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