Ingredients:

• 2 cups – (16fl oz/500 ml) Coconut Milk
• 6 thin slices young Galangal
• 2 stalks Lemon grass, lower portion, cut into
• 1-in (2.5-cm) lengths and crushed
• 5 fresh kaffir Lime leaves, torn in half
• 8 oz (250g) – boned Chicken breast, sliced
• 5 tablespoons – fish sauce
• 2 tablespoons – Sugar
• 1/2 cup – (4 fl oz/125 ml) Lime juice
• 1 teaspoon – black chilli paste
• 1/4 cup – Cilantro / coriander leaves, torn
• 5 green Thai chilli peppers, crushed

Method:

1. Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and heat to boiling.
2. Add the chicken, fish sauce, and sugar.
3. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
4. Heat just to boiling.
5. Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
6. Garnish with cilantro leaves and crushed chilli peppers.