Instructions: 2 Stalks lemon grass 1 cup water 4 cups coconut milk 8 chicken thighs or
1 1/3 pounds chicken breast, diced
10 slivers galangal 2 tablespoons fish sauce 3 small fresh chilies 3 bergamot leaves 2 tablespoons lemon juice Garnish: Spring onions, shredded Chilies, shredded

Cut the lemon grass into 1-inch pieces. Bring the water to the boil with half the coconut milk. Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce. Simmer for about 20 minutes or until the chicken is cooked. Less cooking time will be required for diced chicken breast.

Stir in the remaining coconut milk and turn up the heat. As soon as it begins to boil, toss in the whole chilies and bergamot leaves.

Stir, and remove from the heat.

Serve in individual bowls. Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.