Makes 2-3 Servings
1/2 cup straw mushroom
3 cups water
3 thai chili peppers
1 lime
2-3 slices galangal
2 Tbsp fish sauce
1 cup coconut milk
3-4 kaffir lime leaves (with central stem torn off)
1 stalk lemon grass (cut off top part, leaving 2/3 stalk, cut 1 1/2 inches long)
3 sprigs cilantro
1 chicken breast, sliced thin
1/2 cup baby corn, cut (optional)
Put coconut milk, water, galangal, lemon grass in pot. Bring to a boil over medium heat. Reduce heat to simmer and stir frequently (otherwise coconut milk will curdle). Add sliced chicken, kaffir lime leaves, and fish sauce. Add straw mushroom (drained) and baby corn and bring to boil again. Turn off heat.
In serving bowls add crushed fresh thai chili peppers. Squeeze 1/3 lime into each bowl and serve hot. Garnish with fresh cilantro.
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