Ingredients A :-
6 slices galangal
2 stalks lemongrass (sliced)
4 kaffir lime leaves
2 stalks fresh coriander
750ml chicken stock / or water
Ingredients B :-
250g chicken thigh fillets (bite size cubes)
100g straw mushroom (halves)
10 pcs bird's eye chilli (flatten)
1 red chilli (sliced)
4 shallots (sliced)
Ingredients C :-
2 spring onion (sectioned)
1 stalk coriander (sectioned)
250ml thick coconut milk
Seasoning :
3 tablespoons Thai fish sauce
2 tablespoons lime juice
1 teaspoon chicken stock granule
20g palm sugar
1. Place all the ingredients A in pot and bring to a boil. Covered and simmered over medium-high heat for 5 minutes. Remove, strain stock and discard solids.
2. Add in all ingredients B into the soup and bring to boil. Reduce to medium-high heat, add in all the seasoning and simmer it until chicken is cooked through.
3. Stir in thick coconut milk and cook until just heated through (do not allow to boil).
4. Lastly add in spring onion and some coriander and is ready to serve.
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