| Ingredients: 2 Cup(s) homemade chicken stock 1 Can(s) coconut milk 1 Teaspoon(s) Sea salt 1 Pound(s) (bite sized pieces) chicken thighs, boneless skinless 1 bottom half, smashed, cut 2-in lemongrass 15 Slice(s) galanga root 4 roughly torn kaffir lime leaf 4 bruised Chilies, Thai red 2 Tablespoon(s) to taste fish sauce 1 Teaspoon(s) palm sugar 150 Gram(s) mushroom, oyster 2 Tablespoon(s) to taste lime juice |
Directions:
1. Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for 20 minutes or until chicken is fork tender. (If using chicken breasts, don't simmer, but add in at the end, as they don't hold up as well.) 2. Add coconut milk, lemongrass, galangal, kaffir lime leaves, chilies, half the fish sauce, and palm sugar. Simmer for 3-5 minutes to infuse. 3. Add mushrooms, bring back to a simmer and cook for 1-2 minutes or until cooked through. 4. Taste and add more fish sauce as needed. Turn off the heat and add lime juice. |