1.Bring stock, galangal, lemon grass pieces, whole lime leaves and coriander root and stem mixture to the boil in large saucepan. Reduce heat; simmer, covered, 5 minutes. Remove from heat; stand 10 minutes. Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids.
2.Return broth to same cleaned pan, add chicken and mushrooms; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes or until chicken is cooked through.
3.Stir in coconut milk, juice, sauce and sugar; cook, stirring, until hot (do not allow to boil). Remove from heat; stir in coriander leaves, chilli, shredded lime leaf and sliced lemon grass.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.