Serves 4
– 1 inch piece of ginger or galangal, thinly sliced
– Small bunch coriander, roots and leaves roughly chopped
– 4 kaffir lime leaves, torn
– 1 stalk lemon grass, sliced into 1 inch bits or so
– 1/4 cup fish sauce
– Juice from 2 limes
– 400 ml coconut milk
– 2 chicken breast fillets, sliced into strips
– 2 red chillies, 1 deseeded and sliced and 1 cut into half
– About 200g mushrooms, maybe a mix of button and straw but it’s up to you. Chop the button mushrooms into quarters.
Put the ginger, coriander roots, lime leaves, lemon grass, the halved chilli and 1 litre of water into a medium saucepan and bring to the boil. Lower the heat, add the fish sauce and lime juice and let it simmer for 10 minutes. Strain into a clean saucepan.
Add the coconut milk and bring back to the boil for 2 minutes. Reduce the heat again and add the chicken and mushrooms. Simmer for a minute or two until the chicken is just cooked through.
Serve garnished with the extra chilli and coriander leaves.