| Ingredient |
Amount |
Calories |
| Chicken broiler, raw, meat only boneless breast |
500g |
600kcal |
| Coconut milk |
400g |
920kcal |
| Stock, chicken, home-prepared |
1000g |
360kcal |
| Peppers, hot chili, red, raw |
6g |
2kcal |
| Lime juice |
15g |
4kcal |
| Sauce, fish, ready-to-serve |
36g |
13kcal |
| Mushrooms, shiitake, raw |
200g |
68kcal |
| Lemon grass (citronella), raw |
30g |
30kcal |
| Galangal |
20g |
14kcal |
Recipe Instructions:
Ingredients:
• 500g chicken breast, sliced
• 400ml coconut milk
• 1 liter chicken stock
• 2 stalks lemongrass, cut into 2-inch pieces and bruised
• 4 kaffir lime leaves, torn
• 2-inch piece of galangal, sliced
• 200g mushrooms, sliced
• 2-3 Thai chilies, sliced
• 2 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)
Instructions:
1. In a large pot, bring the chicken stock, lemongrass, kaffir lime leaves, and galangal to a boil. Reduce heat and simmer for 10 minutes.
2. Add the chicken slices and cook until they are no longer pink.
3. Stir in the coconut milk, mushrooms, and Thai chilies. Simmer for another 5 minutes.
4. Add the fish sauce and lime juice. Adjust seasoning to taste.
5. Serve hot, garnished with fresh cilantro.
