Ingredients:
- 1 chicken breast
- 1 cup chopped mushroom
- 1-1/2 cup coconut milk
- 3 cups chicken stock
- 3 tbsp chopped lemon grass
- 1 tbsp ginger root
- 1 tbsp lemon juice
- 1/2 tsp sugar
- 1/4 cup fish sauce
- 1/4 cup chopped spring onion
- 2 green chillies, chopped finely
- 3 tbsp chopped coriander leaves for garnishing
Method:
- Boil chicken till pink in color.
- Drain and keep the water as stock.
- Discard skin and bones, and shred into small pieces, keep aside.
- In a saucepan, mix all the ingredients except chicken and lemon juice.
- Bring it to boil.
- Let it cook for another 20-25 minutes on slow flame.
- Add chicken pieces and simmer for another 10 minutes.
- Add lemon juice.
- Serve hot, garnished with coriander leaves.
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