Preparation

Ingredients 400 g chicken meat 1 cup chicken stock 1 bulb galangal 2 lemon grass 3 kaffir lime leaves 100 g straw mushroom 1 teaspoon salt 4 tablespoons lime juice 3 tablespoon fish sauce 1/2 teaspoon sugar 3 cups thin coconut milk 6 bird's-eye chillies 
Preparation  1. Torn the kaffir lime leaves into small pieces, cut chicken meat into 1 inch strips, cut lemon grass into 2 inch long, Slice the galangal, Bruise the chillies.
                      2. Place the stock in a pot, add the lemon grass, galangal and kaffir lime leaves. Bring to the boil over the medium heat. 
                      3. Add the chicken, mushrooms, salt, lime juice, fish sauce and sugar. Cook slowly for 10 minutes.
                      4. Add the coconut milk and chillies. Bring almost to the boil, stirring frequently, then remove from heat.

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