Chicken Coconut Soup 1 cup sliced chicken breast 1 can (14 fl. oz.) coconut milk 1 cup chicken stock or water 3-4 pieces galangal, sliced and crushed 2-3 pieces lemon grass, sliced ½ cup oyster mushrooms 3 kaffir lime leaves, torn 1-3 red chilies, sliced 2-3 tbsp fish sauce 2 tbsp lime juice ¼ cup coriander leaves (as garnish)
Heat coconut milk and stock (or water) in a pot. After boiling, add galangal and lemongrass, and stir and cook until fragrant. Add chicken and cook through. Add mushrooms, fish sauce and kaffir lime leaves, and cook for a few minutes until mushrooms are cooked. Add the red chili. Turn off the heat and add lime juice. To serve, garnish with coriander leaves. Serves 2
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