For 4 people
Preparation time: 15 min
Cooking time: 25 min
Ingredients
- 500 ml of chicken stock
- 500 ml of coconut milk
- 3 chicken breasts
- sliced ginger
- 10 Kaffir lime leaves
- 3 lemongrass stems (available in most Asian groceries and supermarkets)
- 150g of mushrooms (Parisian, oyster mushrooms, or Asian straw mushrooms)
- Juice from 3 limes
- 1 bunch of Coriander
- 3 tablespoons of Nuoc mâm sauce (Fish sauce)
- 2 red chillies
- 1 garlic clove
Steps
- 1) Boil the chicken stock
- 2) Cut the chicken into slices. Cut the kaffir leaves in half and remove its veins.
- 3) Add to the chicken broth, the keffir leaves, ginger, chopped lemongrass and crushed garlic
- 4) Simmer on a low heat for 15 minutes, stirring occasionally
- 5) Salt, pepper and add the Nuoc Mâm sauce and lime juice
- 6) Add the coconut milk and mushrooms and mix gently. Cook for 5 to 10 minutes
- 7) Serve with a some coriander leaves and chilli flakes
Tip
Rich in phosphorus, coconut milk strengthens bones