1. In a non-stick pan, roast the coconut flesh with green chillies until brown.Bring the chicken stock to a boil in a large pan; add the chicken, coconut water, roasted coconut and chillies, oyster mushrooms, lime leaves and salt. 2. Bring once again to a boil. Lower heat and simmer until the chicken is tender. Stir in the fish sauce, sugar and lemon juice. Serve hot, garnished with coriander leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
