16 ounces chicken stock
4-5 kaffir lime leaves, shredded
2 inch piece lemon grass, bruised to release flavor
1 inch cube galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.
Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).