Ingredients:
2 cups chicken stock
pinch salt
pinch palm sugar
4 slices galangal
2 stalks lemongrass, trimmed
3 Asian shallots, peeled
2 kaffir lime leaves, torn
200g skinless chicken breast or thigh fillets (leave whole)
3 tablespoon lime juice
3 tablespoon fish sauce
2 bird’s eye chillies, finely sliced
1 tablespoon lemongrass, finely chopped
1 tablespoon Asian shallots, finely sliced
4 kaffir lime leaves, shredded
1 tablespoon coriander leaves
Method:
Bring stock to the boil and season with salt and sugar. Add the galangal, whole lemongrass, shallots and torn lime leaves.
Simmer for a few minutes, add the chicken and simmer until cooked – about 5 minutes. Remove chicken, cool slightly and then coarsely shred.
Strain the stock, discarding the aromatics and return to the boil.
In serving bowls combine lime juice, fish sauce and chillies. Add chicken and pour boiling stock over. Stir in sliced lemongrass, shallots and shredded lime leaves to taste.
Check the seasoning; it should taste equally hot, sour and salty.
Sprinkle with coriander to serve.
