Ingredients

Check off ingredients as you go

Serves 4

• Rice noodles or mung bean noodles
• 400g (14 oz) chicken breast cut into strips
• 200g (7 oz) shiitake or shimeji mushrooms (or button mushrooms)
• 2-3cm (1 inch) fresh ginger (or galangal)
• 3 stalks fresh or dried lemongrass
• 1-3 red chili peppers to taste, seeded and sliced diagonally
• 3 shallots (or green onions) finely sliced
• 2 tomatoes or 6 cherry tomatoes
• 400ml (1¾ cups) coconut milk (1 can)
• 1L (4 cups) chicken broth (or water)
• 6 kaffir lime leaves
• To serve
• small bunch fresh cilantro, chopped
• Salt (½ tsp)
• 1 lime

If you change the number of serving, consider adjusting cooking times!

1. In a large pot, pour the coconut milk, one liter (4 cups) of water, ginger, and lemongrass, and bring to a boil. Add the chili pepper. Once infused, strain to remove the lemongrass and chili pieces. Return to heat and simmer for about twenty minutes with the shallots, chicken, and mushrooms. Add the chopped tomatoes and kaffir lime leaves, and simmer for another ten minutes. Just before serving, add 4 tablespoons of lime juice and cilantro.

2. If using rice noodles, cook them separately and add at the last moment.

3. Taste and adjust salt and lime juice to your preference. Serve in bowls and garnish with fresh chopped cilantro.

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