Ingredients
The following ingredients have 4 Servings
- 1 tablespoon oil
- 1 tablespoon lemongrass (finely chopped)
- 3 teaspoons ginger (grated)
- 3 tablespoons galangal root (thinly sliced)
- 1 clove garlic (minced)
- 3 Thai chili peppers (deseeded and chopped finely)
- 1/2 teaspoon ground turmeric
- 2 cans coconut milk (14oz/400ml cans)
- 4 cups of chicken stock
- 1 can straw mushrooms
- 1 teaspoon grated palm sugar
- 2 tablespoons fish sauce
- 4 cups shredded chicken (from rotisserie chicken)
- 2 green onions
- 1/4 cup lime juice
- zest of a lime
- 3 tablespoons fresh cilantro
- bean sprouts
Instruction
- Heat oil in a large stockpot. Sauté lemongrass, ginger, galangal, garlic, chili peppers and turmeric for about 2 minutes until fragrant.
- Stir in the coconut milk, chicken stock, straw mushrooms, palm sugar and fish sauce. Bring to a boil, add the chicken, reduce heat and simmer for about 10 minutes.
- When serving, mix in green onions, lime juice, lime zest and coriander. Garnish with a handful of bean sprouts.
