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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from Maku magazine. The lemongrass and lime flavoured water really makes this! Ingredients:
1 lemongrass |
4 slices lime peel |
600 ml water |
1 red chili pepper |
1 teaspoon ginger paste |
1 chicken bouillon cube |
1 (400 ml) can coconut milk |
250 g chicken fillets, chopped |
2 tablespoons fish sauce |
2 tomatoes |
3 spring onions |
3 tablespoons cilantro, chopped |
Directions:
1. Slice lemongrass stalk; use a peeling knife to cut four slices of lime peel (green part only!).
2. Put water, lemongrass and lime peel into a pot: bring to boil and simmer for 5 minutes. Discard lemongrass and lime peel bits.
3. Deseed and slice the chile pepper.
4. Add chili, ginger paste, boillion cube, and coconut milk to the pot, let simmer gently.
5. Fry the chicken pieces in a frying pan until done: add to the pot along with fish sauce. Simmer for a few minutes.
6. Chop tomatoes and slice spring onions: add to the pot and bring briefly to a boil again.
7. Stir in chopped cilantro just before serving.
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