1 can coconut milk 2 mushrooms, sliced
1/2 cup chicken broth 2 pieces fresh chili pepper
1 stem lemongrass, cut in 2-inch strips 1 tbs sugar
1 small galangal root (if available) Juice from 1 lime wedge
8 oz. chicken breast, cut Cilantro, to garnish
2 tbs fish sauce Scallions, to garnish
Makes 2 servings
Pour coconut milk in pot and heat on low until simmering. Add chicken broth, lemongrass, and galango. Bring to boil, stirring occasionally.
Turn to simmer and add chicken. Stir until cooked, about 6 minutes. Add fish sauce, mushrooms, chili peppers, and sugar then turn off heat and add juice from lime wedge. Before serving, garnish with cilantro and scallions.
As seen on Emshika's Kitchen. Click here to watch video.
Photo by Rodeo & Co. Photography