Ingredients

The following ingredients have 4 Servings
  • 1-1/2 inch piece of galangal or ginger (peeled and sliced)
  • small bunch fresh cilantro with stem (about 8 stems worth of cilantro, reserving some cilantro leaves for serving)
  • 4 kaffir lime leaves (makrut, torn)
  • 1 stem lemongrass (halved lengthways)
  • 3 tablespoons fish sauce
  • juice of 2 small limes
  • 1-3/4 cups coconut milk
  • 1/2 pound skinless chicken breast (cut into thin strips)
  • 1 red chile (seeded and sliced)

Instruction

  • Put the galangal, cilantro roots, lime leaves, lemongrass and 4 cups of water in a saucepan and bring to the boil. Add the fish sauce and lime juice, decrease the heat, and simmer for 10 minutes. Remove the cilantro and discard. 
  • Add the coconut milk, bring back to a simmer for a couple of minutes. Give the broth a quick taste. Too sour? Add more coconut milk or water. Not salty enough? Add a couple dashes more of fish sauce. 
  • Add the chicken pieces and cook for just a minute or so, until the chicken is soft and milky looking and cooked through. 
  • Throw in the chili and stir. Serve in bowls with the cilantro leaves roughly chopped and scattered over the top.