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Ingredients
4 stalks fresh lemon grass, trimmed and cut 6 inches long
4 ½ cups unsweetened canned coconut milk
1 ½ cups fresh or canned chicken stock
1 pound boneless chicken cut in large bite-size pieces
20 slices fresh galangal or ginger each the size of a quarter
10 black peppercorns
6 makrut lime leaves, optional
1 cup well-drained canned straw mushrooms halved lengthwise
2 tablespoons Thai fish sauce (nuoc mam), or to taste
2 tablespoons fresh lime juice
1 tablespoon whole fresh coriander leaves
Nutritional analysis per serving (8 servings)
10 grams carbs; 43 milligrams cholesterol; 403 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 27 grams saturated fat; 36 grams fat; 1 gram fiber; 672 milligrams sodium; 15 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the roots from the lemon grass and strip away the outer leaves. Bruise the stalks at 2-inch intervals with the blunt edge of a knife or cleaver; then, cut each crosswise into four pieces. Set aside.
- Step 2
Combine the coconut milk and the chicken stock in a 3-quart saucepan, and bring to a gentle boil. Stir in the lemon grass, chicken, galangal, peppercorns and lime leaves. Simmer until the chicken is cooked through, about 15 minutes.
- Step 3
Add the mushrooms, remove from heat and stir in the fish sauce and lime juice. Taste for seasoning, adding more fish sauce and lime juice if desired. Scatter with coriander leaves, and serve.
Private Notes
Comments
Super simple recipe, with an umami explosion from the mushrooms and fish sauce. I added a few small red peppers very thinly sliced for a burst of color and crunch.
I cooked as written since this was my first time to make it. I might toss in a Thai chili to simmer with it next time for some heat - super yummy!
Fantastic recipe! Really easy and super flavorful. I recommend baking the tofu before adding it in.
This is delicious! Fresh button and/or shiitake mushrooms are lovely here, instead of the canned ones. Add them a little earlier in the cooking. To spice it up, add those thin hot red chiles or a dash of chile oil. Tofu works great, or shrimp, to replace the chicken.
It's easy to trade out ingredients for lots of options. A great substitute if you don't have some of the spices is the leftover spices from TJ's Thai Lime Cashews.
Fantastic recipe! Really easy and super flavorful. I recommend baking the tofu before adding it in.