Serves 2
Ingredients:
300ml recently boiled water
a thumb-sized piece of galangal or ginger, finely sliced 2 lemongrass stalks, chopped
3-5 bird eye chillis, finely chopped
250g chicken fillets, diced
125g chestnut or oyster mushrooms, sliced
4 small shallots, peeled and halved
juice of 1 lime
2 tbsps fish sauce (nam pla)
8 cherry tomatoes, halved
200ml coconut milk
a pinch of ground black pepper
a small bunch of fresh coriander, finely chopped
1 spring onion, finely sliced
Method:
Pour the water into a large saucepan. Place over a medium heat and simmer gently. Add the galangal, lemongrass and chillis. Simmer for 5 minutes.
Add the chicken, mushrooms and shallots and stir. Cook for 5 minutes.
Add the lime juice, fish sauce, tomatoes and coconut milk. Stir well and cook for 5 minutes. Add the black pepper. Cook for 2 minutes.
Taste and add more seasoning, if required.
Serve garnished with fresh coriander and spring onion.
Store any leftovers in an airtight container and refrigerate for up to 2 days.
Per serving: 384 calories 16g fat
17g carbs 43g protein