How to make it

  • Tie the galangal, lemongrass and lime leaves into a piece of muslin and tie up with string.
  • SOUP
  • Pour half of the coconut milk into a saucepan with the bouquet garnis and bring to the boil.
  • Add chicken and cook until the chicken is cooked through.
  • Add the remaining coconut milk, lime juice, fish sauce, sugar, chilli and heat until it is just boiling.
  • Remove bouquet garnis and discard.
  • Pour into bowls ensuring each bowl has enough pieces of chicken.
  • Put coriander leaves on top before serving.
  • Quartered tomatoes can also be added at the last as a type of added garnish.

Reviews & Comments 1

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  • maggiehc 10 years ago
    This sounds excellent and really easy. THanks for the recipe!
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