INGREDIENTS

• 14 fl. oz. canned coconut milk
• 18 fl. oz. chicken stock
• 6 thin slices fresh galangal or ginger
• 2 stalks lemon grass, bruised
• 4 fresh, dried or frozen kaffir lime leaves
• 8 oz. chicken breast fillets, cut into strips
• 2 red chillies, de-seeded and cut into thin strips
• 4 spring onions, sliced finely
• 4 tbsp. fish sauce, (nam pla)
• Lime juice to taste

NOTE:

Chillies can be reduced or omitted completely

SERVES: 4 | PREP: 10 mins | COOK: 20 mins

1. Place the coconut milk, chicken stock, galangal/ginger, lemongrass and lime leaves into a large pan and bring to the boil.
2. Add the chicken, reduce the heat and simmer, uncovered, for 10 minutes.
3. Add the chillies, if using, and the spring onions and simmer for three more minutes.
4. Stir in the fish sauce and lime juice and serve.