1. In a 4 quart saucepan, heat chicken stock, coconut milk, coconut cream, salt and palm sugar to boiling. 2. Meanwhile bruise lemongrass, shallots, cporiander roots and chiles using a mortar and pestle. 3. Add to boiling stock along with galangal and lime leaves. 4. Simmer slowly for 20 minutes. 5. Strain out all solids. 6. Return liquid to pot and add chicken and mushrooms. 7. Simmer until chicken is cooked. 8. Add fish sauce and lime juice. 9. Stir to incorporate. 10. Ladle into bowls. 11. Garnish with cilantro and green onion. ---------------------------------------------------------------------------
Nutrition
Ingredients
