800ml Coconut Milk 500ml chicken stock or water 2 tsp Lemongrass 1 tsp Galangal 10 crushed black peppercorns 2 tsp Kaffir Lime Leaves 300g chicken, cut into strips 10-12 button mushrooms, sliced 6-8 baby corns ½ lime, juiced 2 tbsp Fish Sauce Handful of coriander Fresh red chilli, sliced (optional)
- Add the coconut milk and chicken stock to a large pot and bring to the boil.
- Stir in the lemongrass, galangal, peppercorns and 1tsp of the kaffir lime leaves, then simmer gently for about 10 minutes.
- Add the chicken, mushrooms and baby corn and heat until the chicken is cooked through.
- Season with the lime juice, fish sauce and remaining kaffir lime leaves and serve
Add chopped coriander and sliced red chillies to finish off the dish.
Widely used in Thai cuisine to balance heat, coconut milk adds a mild and sweet flavour to any dish and it can be used in both sweet and savoury dishes.