Ingredients
- 1 can Regular coconut Milk
- 1 Can light coconut Milk
- 2 cups chicken stock
- 4 Red Chili
- 1 inch galangal root, thinly sliced
- 1 piece fresh ginger
- 2 Chicken Breasts thinly sliced or Rotisserie Chicken
- 1 pckg mushrooms
- 2 stalks lemongrass (outer layer removed)
- 10 kaffir Lime Leaves, stem removed
- 3 TBS Fresh Lime Juice
- 2 TBS Fish Sauce
- 2 TBS Brown Sugar
- Cilantro
Directions
- Add a little oil to the pot. Place in lemongrass and ginger, sautee for a few minutes.
- Add coconut milk and chicken stock.
- Bring to boil.
- Place in kaffir leaves, galangal, mushrooms, chiles, chicken.
- Let cook down.
- Before serving add brown sugar, lime juice, fish stock.
- Pour over rice and top with cilantro.
- Additions: Top off with edamame or cook with bok choi.