1. Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice. 2. Stir thoroughly, bring to a boil, and add the chicken and coconut milk. 3. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through). 4. Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal. 5. This quantity serves 4 with other food, but is probably only enough for two if eaten separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
