INGREDIENTS
- 2 garlic cloves
- 2 cm piece fresh ginger, peeled
- 1 tsp oil
- 1-2 fresh long red chillies, trimmed, deseeded if preferred and cut into thin slices
- 2 tsp Chicken stock paste
- 600 g water
- 400 g coconut milk
- 450 g chicken thigh fillets, cut into strips (1 x 6 cm)
- 2 tbsp fish sauce
- 1 stalk lemongrass, white part only, cut into halves
- 0.5 tsp coconut sugar
- 4 fresh kaffir lime leaves
- 2 tbsp lime juice
- 5 mushrooms
- 3 carrots
- 3–4 sprigs fresh coriander, leaves only, for garnishing
METHOD
Cook garlic and chicken in a pot.
Add mushrooms and carrots and lightly cook.
Add water, ginger, chillies, chicken stock paste, fish sauce, lemongrass and allow to infuse.
Add kaffir lime leaves and service with fresh coriander.
