75 cl coconut milk
1 1/2 tbsp chopped galangal
1 stalk lemongrass froisée
1 1/2 tbsp chopped shallots
4 bird peppers cut into 2
300g white sliced chicken
100g fresh mushrooms chopped
1 tbsp sauce Fish
2 lime leaves chopped stems removed
1 1/2 tbsp lime juice
coriander leaves in a saucepan, bring to a boil the coconut milk and stir. Boil then add the galangal, shallots, lemongrass and chilies. Bring to ébultion, and cook 5 minutes. Add the mushrooms, lemon juice and fish sauce. Continue cooking 5 mns. Sprinkle with cilantro and serve.
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