4 tbsp oyster fish sauce
2 tbsp lime juice
400 ml canned Blue Dragon coconut milk
500 ml chicken stock
6 thin slices shangi galangal
4 fresh kaffir lime leaves
2 stalks fresh lemon-grass, bruised
225 g chicken breast fillets, cut into strips
2 tbsp chopped fresh coriander
2 red chillies, deseeded and sliced finely
4 spring onions, sliced finely
1. Place the coconut milk, chicken stock, galangal, lemon-grass and lime leaves in a large pan and bring it to boil.
2. Add the chicken, reduce the heat and simmer, uncovered, for 10 minutes or until the chicken is cooked.
3. Add the chilies and spring onions and simmer for 3 more minutes. Stir in the fish sauce, lime juice and coriander and serve immediately.