Serves 2

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

• 200 g chicken fillet, cut into bite-sized pieces
• 100 g. button mushroom, diced (optional)
• 2   cups coconut milk
• 1   cup chicken broth
• 2-in (5-cm)   young galangal, thickly sliced
• 3   kaffir lime leaves, shredded
• 2   stalks lemongrass, cut into 4-5 pieces
• 2   tbsp. fish sauce (optional) can substitute with salt
• 3   tbsp. fresh lime juice
• 2-3 fresh hot chili, crushed (optional)
• 2   cilantro roots, crushed
• ¼ cup cilantro leaves, cut in 1 inches

 

Preparations:

1. In a medium heat, bring the coconut milk and the chicken broth to a boil.
2. Add galangal, lemongrass, kaffir lime leaves, and cilantro roots, stirring frequently. When boiled, add in the chicken and simmer gently, uncovered until the chicken is tender.
3. Then, add mushroom continue cooking for another 1-2 minutes . Season to taste with fish sauce.

Remove from the heat, add crushed chilies, lime juice and garnish with cilantro leaves.