Servings: 4 servings
Calories: 510kcal
Ingredients
- 600 ml full-fat coconut milk
- 400 ml chicken bone broth
- 500 g chicken thighs sliced
- 200 g oyster or straw mushrooms
- 6 slices fresh galangal
- 3 stalks lemongrass bruised
- 6 kaffir lime leaves torn
- 5 bird's eye chilies lightly crushed
- 3 tbsp fish sauce
- 3 tbsp lime juice
- Coriander to serve
Instructions
- Combine coconut milk, broth, galangal, lemongrass, and kaffir lime in a pot.
- Bring to a gentle simmer over medium heat. Do not boil vigorously.
- Add chicken and mushrooms. Simmer 12–15 minutes until chicken is cooked.
- Add chilies. Simmer 2 more minutes.
- Remove from heat. Season with fish sauce and lime juice.
- Taste — it should be creamy, sour, salty, and aromatic.
- Serve with coriander. The galangal and lemongrass are not eaten.
Nutrition
Serving: 1serving | Calories: 510kcal | Protein: 35g | Fat: 38g | Fiber: 1g
Tried this recipe?Let us know how it was!