Ingredients

4 lemon grass stalks, roots trimmed 2 14-ounce cans coconut milk (or light coconut milk) 2 cups chicken stock 1 (l-inch) piece fresh galangal, peeled and thinly sliced 10 black peppercorns, crushed 10 kaffir lime leaves, torn (divided use) 8 ounces skinless, boneless chicken breast portions, cut into thin strips 1 cup white mushrooms, halved if large 3 to 4 baby corn cobs, quartered lengthways (optional) 1/4 cup fresh lime juice 3 tablespoons Thai fish sauce Salt to taste 2 fresh red Thai chiles, chopped 1 green onion, chopped 2 tablespoons chopped fresh cilantro

Description

Cut Off The Lower 2 Inches From Each Lemon Grass Stalk And Chop It Finely. Bruise The Remaining Pieces Of Stalk With The Flat Edge Of A Large Knife. In A Large Pan Over Medium Heat, Bring The Coconut Milk And Chicken Stock To Boil In A Large Pan. Add The

View Full Recipe