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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Serving: 4
100 gms chicken stock
2 stalks lemongrass, finely sliced
30 gms galangal, sliced
2 pcs kaffir lime leaves
500 gms assorted seafood, cleaned
80 gms straw mushrooms, quartered
3 tablespoon nam pla
3 tablespoon lime juice
3 pcs prik ki nu, crushed
400 gms coconut milk
Bring chicken stock to the boil, add lemongrass, galangal and kaffirlime leaves. Pour in the coconut milk, add seafood and mushrooms and flavour with fish sauce, lime juice and chillies. Simmer for a few minutes until the chicken meat is done then serve with steamed rice.