members recipes

Ingredients
400 ml chicken stock
400 ml coconut milk
2 heaped tsp purreed galangal
2 kaffir lime leaves, chopped
2 stalks of lemongrass, chopped
1 red chili, sliced
fish sauce (nam pla)
4 finely sliced shiitake mushrooms
1 finely sliced small carrot
200g chopped chicken brest
200g little shrimps
fresh coriander leaves

Method
Put chicken stock and coconut milk into a pot, slowly bring to simmer. Stir in galangal, lime leaves, lemongras and chili. Season with fish sauce to taste. Add mushrooms, carrots, chicken and shrimps. Cook gently until the chicken is done.
Put in bowls, garnish with coriander... :)