Ingredients
6
6 servings
- •4 cups chicken stock
- •1 stalk lemongrass, cut into 2-inch pieces
- •4 ounces galangal, cut into 2-inch pieces
- •0.25 cup chopped fresh cilantro
- •3 tablespoons sliced green onion
- •10 makrut lime leaves
- •3 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
- •0.25 cup fish sauce
- •1 tablespoon white sugar
- •0.5 teaspoon red pepper flakes
- •3 (14 ounce) cans coconut milk
- •1 (8 ounce) package shiitake mushrooms, sliced
- •1 (8 ounce) package cremini mushrooms, sliced
Instructions
- Bring chicken stock to a boil in a saucepan; add lemon grass, galangal, cilantro, green onion, and lime leaves. Stir, reduce heat, and simmer for 5 minutes.
- Mix chicken, fish sauce, sugar, and red pepper flakes into stock mixture; stir and simmer for 5 minutes. Add coconut milk, shiitake mushrooms, and cremini mushrooms; stir and simmer for 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 707
- Carbohydrate: 17g
- Fat: 48g
- Fiber: 4g
- Protein: 55g
- Sugar: 4g
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