Serves 2
Ingredients:
- 100g chicken fillets
- 2 slices of lemon grass
- 1 slice of galangal
- 1 kaffir lime leaf
- 2 tsp tom ka paste
- 2 tbsp fish sauce
- 2 tbsp lemon juice
- 1 cup coconut milk
- 1 cup chicken soup stock
- 100g mushrooms, cut into quarters
- 1 fresh coriander root
Place coconut milk and chicken soup stock in a sauce pan, bring to boil over a medium heat and add chicken, galangal, lemon grass, coriander root, kaffir lime leaf, tom ka paste and simmer for 5 minutes
Add mushrooms, lemon juice and fish sauce, then bring to the boil, read to serve Garnish with coriander leaves