250 ml(1 cup) chicken stock 250 ml(1 cup) coconut milk250 ml(1 cup) coconut cream300 gmskinless chicken breasts, sliced on an angle2lemongrass stalks, white part only, thickly sliced on an angle4red shallots, thinly sliced 4birdseye chillies, thinly sliced, plus extra to serve20 gmgalangal, thickly sliced3kaffir lime leaves, coarsely torn2 tbspfish sauce, or to taste1 tbsplime juice, or to taste1 tsppalm sugar, or to tasteTo serve:Thai basil
Bring stock, coconut milk and coconut cream to the simmer in a saucepan over medium heat. Add chicken, lemongrass, shallot, chilli, galangal and kaffir lime leaves and simmer until chicken is just cooked through (2-4 minutes). Stir in fish sauce, lime juice and palm sugar, adjust flavours to taste and serve hot scattered with Thai basil and extra chilli.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.