3 cans unsweetened coconut milk
1 1/2 cups chicken stock
one 2cm piece of khàa or Thai ginger (or galanga) or substitute Chinese ginger if unavailable
3 stalks tàkhrái (lemon grass), bottom third only, cut into 7cm lengths (or substitute three 3cm strips lemon zest)
1/2kg boneless, skinless chicken breasts, cut into thin strips
3 tbs náam plaa (fish sauce)
2 tbs fresh lime juice
3 Thai chillies, seeds and ribs removed, minced (or 1 1/2 tbs dried red chilli flakes)
1/4 tsp sugar
1/4 tbs chopped fresh coriander leaves
In large pot, combine the coconut milk, chicken stock, ginger and lemon grass. Bring to boil, reduce heat and simmer for 10 minutes.
Add the chicken and simmer until cooked through - about two or three minutes. Discard the ginger and lemongrass.
Add the fish sauce, lime juice, chillies and sugar. Sprinkle coriander leaves on top and serve (serves 6)
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