Stalks fresh Lemon Grass bruised, cut into 2-in lengths
1 gross
Whole boned chicken breast cut into 1/2-in pieces
4 Esslöffel
Fish sauce nam pla
5
Kaffir makrut lime leaves (Fresh) (if available)
4
Fresh serrano chiles sliced into rounds
2
Fresh limes, juiced
2 Esslöffel
Fresh coriander leaves (chopped)
die Zubereitung:
In A Saucepan, bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and reduce to a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and chiles. Stir in lime juice. Garnish with more chiles to taste and coriander leaves. Serve hot.
