Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 600 mlgluten-free chicken stock
- 400 mlunsweetened coconut milk
- 600 graw boneless skinless chicken thighs, thinly sliced
- 200 gmushrooms, halved
- 40 ggalangal, thinly sliced
- 2 eachlemongrass stalks, bruised and cut into large pieces
- 5 eachmakrut lime leaves, torn
- 2 eachred Thai chilies, lightly crushed
- 2 tbspgluten-free fish sauce
- 2 tspsugar
- 3 tbspfresh lime juice
- 15 gcilantro, chopped
Make it
- Put the chicken stock, galangal, lemongrass, lime leaves and chilies in a saucepan. Bring to a simmer over medium heat and cook for 8 minutes to flavour the broth.
- Stir in coconut milk and mushrooms and return to a gentle simmer. Add the chicken slices, separating them with a spoon so they cook evenly.
- Simmer on medium-low for 8–10 minutes, until the chicken is cooked through and its thickest pieces reach 74°C / 165°F. Stir in fish sauce and sugar for the final minute.
- Remove the lemongrass, galangal, lime leaves and whole chili pieces with a slotted spoon. Turn off the heat, stir in lime juice and divide among bowls.
- Finish with cilantro and serve hot. Avoid a hard boil, which can make the coconut broth look oily.
Ingredients, recipe context & sources
Ingredient flags: Fish. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.