1. Pour the chicken stock into a wok over a high heat. 2. Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots. 3. Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half. 4. Add coconut milk and simmer gently for 3 minutes. 5. Add the chicken and stir for 30 seconds until chicken is just cooked. 6. Stir through the lime juice, sugar and fish sauce. 7. Serve immediately sprinkled with coriander leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
