2 cups coconut milk
1 cup chicken stock
2-inch piece of fresh galangal, peeled and sliced
1 stalk lemongrass, cut into long pieces
4 whole lemon leaves
2 large tomatoes, chopped (optional)
½ cup fresh cilantro leaves, plus extra for garnish
3 chicken breast fillets, cut into bite-sized pieces
1 Tbsp. bottled fish sauce
2 to 3 tsp. lemon juice
2 green onions, chopped
1 to 2 tsp. finely chopped chiles
• Combine the coconut milk, chicken stock and galangal in a pan with the lemongrass, lemon leaves, tomatoes and coriander.
• Bring to a boil and simmer over low heat for 10 minutes, stirring occasionally.
• Add the chicken pieces and simmer for another 10 minutes.
• Stir in the fish sauce, lemon juice and green onion. Garnish with the extra coriander leaves and chiles. Serve the soup with rice or by itself.