Ingredients
- ***Main Ingredients***
- 500g chicken thighs (skinless & boneless - cut into bite-size pieces)
- 500ml of a good quality chicken stock/broth
- 500ml coconut milk
- 60g fresh galangal (thinly sliced)
- 2 stalks of fresh lemon grass
- 3 kaffir lime leaves
- 3 large fresh red chilies (roughly chopped)
- 2 tbsp fresh chopped coriander stalks
- 120g fresh oyster mushrooms
- 15g palm sugar (shaved/grated)
- 2 tbsp premium fish sauce
- 2 tbsp fresh lime juice
- ***To Serve***
- Fresh lime slices
- Fresh coriander
Method
- ***Main Dish***
- - Begin by heating a wok over medium to high heat. Discard the outer layer of the lemongrass, retaining only the white stalk, and chop it into approximately 1-inch pieces after trimming the root end. Use the back of a knife to bruise the lemongrass along with kaffir lime leaves, then add them to the preheated wok to dry roast with galangal for about 2 to 3 minutes, or until a faint sizzle is audible.
- - Incorporate stock or broth, coconut milk, and chicken into the wok, bringing the mixture to a boil. Subsequently, introduce chilies, coriander, palm sugar, and mushrooms. Reduce the heat to maintain a gentle simmer before adding the fish sauce.
- - After ensuring the chicken is thoroughly cooked, remove the wok from the heat and add the lime juice.
- - Serve the dish promptly, garnished with fresh coriander and lime slices for added flavour appreciating the blend of aromatic ingredients.
- ***Notes***
- - The variety of mushrooms utilized in various recipes may differ; however, I have observed that Oyster mushrooms absorb and retain more of the soup because of their numerous gills in comparison to other types.
- - Although the dry aromatics, such as lemongrass, galangal, and lime leaves, are not intended for consumption, I choose to keep them in the dish to enhance flavour extraction and improve visual appeal.
Product used in recipe
- SQUID BRAND - SQUID BRAND PREMIUM FISH SAUCE 300ML
- VALCOM - VALCOM COCONUT MILK
