300 gmskinless chicken breasts, sliced on an angle
2lemongrass stalks, white part only, thickly sliced on an angle
4red shallots, thinly sliced
4birdseye chillies, thinly sliced, plus extra to serve
20 gmgalangal, thickly sliced
3kaffir lime leaves, coarsely torn
2 tbspfish sauce, or to taste
1 tbsplime juice, or to taste
1 tsppalm sugar, or to taste
To 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.