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| 2 Tasse | Chicken cut into bite sized pieces |
| 3 Tasse | Chicken stock; (3 to 4) |
| 2 | Stalks lemon grass; bruised (this isn't eaten, but is an essential flavorant) |
| 2 | "kaffir" lime leaves; (use lime zest if you can't get it) |
| 2 | Phak chi (coriander/cilantro plants; including roots), chopped |
| 1 Esslöffel | Prik ki nu; (green birdseye chilis) thinly sliced. |
| 1 Esslöffel | Prik haeng (dried red chilis); crushed |
| | The juice of 3 or 4 limes |
| 2 Esslöffel | Sliced bamboo shoots or coconut shoots; (2 to 3) |
| 2 Esslöffel | Fish sauce.; (2 to 3) |
| 2 Esslöffel | Hom daeng (shallots); thinly sliced |
| 1 Esslöffel | Kratiem (garlic); minced |
| 1 Esslöffel | Khing (fresh ginger); minced |
| 1 Esslöffel | Kha (fresh galangal); minced |
| | Prik Thai (freshly ground black pepper); to taste [optional] |
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Heat a wok dry, and warm the dried chilis, then crumble them. Add a little oil to the wok, and sautee the chilis, ginger, galangal, shallots and garlic, until aromatic.
In a medium sauce pan, bring the stock to a boil, add the sauteed ingredients, and the fish sauce and lime juice, and taste for balance, then add the remaining ingerdients, and bring back to the boil before adding the chicken. After about 1 minute taste for the balance of spices again, and then serve when the chicken is just cooked.
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