2 La Ionica chicken breasts, skinless and boneless
3-4 slices galangal
3-4 slices lemongrass, cut into 2x3cm pieces
3 cups chicken stock
1 whole chilli
6 kaffir lime leaves
400ml of coconut milk
½ can of straw mushrooms
1 tablespoon of fresh coriander, roughly chopped
Fish sauce & lime juice to taste
Slice the chicken breasts lengthways and then across the grain, approximately 1 to 2cm thick.
Place the lemongrass, galangal, chicken stock, chilli and lime leaves into a medium saucepan and bring to a simmer, then add the coconut milk.
Add the chicken pieces and straw mushrooms to the soup.
Poach gently for about 3 minutes or until the chicken is cooked; without allowing it to boil.
Add the fish sauce and lime juice to taste.
Serve warm and sprinkle with some fresh coriander.