5cmx2cm piece fresh galangal, peeled and cut into thin slices
2cups(500ml) coconut milk
1 cup(250ml) chicken stock
4 fresh kaffir lime leaves torn
1tbls finely chopped fresh coriander roots
500g chicken breast fillets cut into thin strips
1-2tsp finely chopped fresh red chillies
2tbls fish sauce
11/2 tblsp lime juice
3tsp palm sugar
4 tblsp fresh coriander leaves
1. Place the galangal in a saucepan with the coconut milk, stock, lime leaves and coriander roots. Bring to boil, reduce heat and simmer 10 mins.
2. Add chicken and chilli to pan and simmer 8min more.
3. Stir in fish sauce, lime juice and palm sugar and cook 1 min.
4. Stir in coriander leaves and serve immediately.