Ingredients
- 3 cups (250 ml) chicken stock
- 3 Kaffir lime leaves, torn
- 3 (2-inch-5 cm) pieces of lemongrass, bruised to help release the flavor
- 2-3 (1-inch-2 cm) pieces of fresh ginger, peeled
- 2 tablespoons fish sauce
- 2 tablespoons fresh squeezed lime juice
- 1-2 Thai chili peppers, thinly chopped (optional)
- 1 cup (75 g) sliced mushrooms
- 2 cans coconut milk
- 2 pounds (1 kg) chicken breasts, thinly sliced
- 2-3 tablespoons cilantro, chopped (optional)
How to Make It
- Bring all the ingredients up to and including the chili peppers (if using) to a boil.
- Reduce to a simmer and let it cook for about an hour or so to really get those flavors melding.
- Add in the mushrooms and coconut milk. Bring to a simmer.
- Add in the chicken and simmer until the chicken is cooked through.
- Finish off with some cilantro and extra chili peppers (if you want) and enjoy!
