Serves : 4
Preparation time : 10 minutes
cooking time : 10 minutes
Ingredients :
1 liter thin coconut milk
750ml chicken stock or 11/2 chicken stock cubes in 750ml boiling water
6 kaffir lime leaves, sliced
1cm galangal root, thinly sliced
3 bird's-eye cihllies
1 stalk lemongrass, thick bottom part only, tough outer layers discarded
300g fresh boneless chicken or seafood, sliced into thin strips.
16 fresh or canned straw or button mushrooms
4 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
2 spring onions, cut into lengths, to serve
few sprigs coriander leaves
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