From By Nisha Kapoor - Free Press Journal
Ingredients
1 chicken breast
1 cup chopped mushroom
1-1/2 cup coconut milk
3 cups chicken stock
3 tbsp chopped lemon grass
1 tbsp ginger root
1 tbsp lemon juice
1/2 tsp sugar
1/4 cup fish sauce
1/4 cup chopped spring onion
2 green chillies, chopped finely
3 tbsp chopped coriander leaves for garnishing
Method:
- Boil chicken till pink in colour
- Drain and keep the water as stock
- Discard skin and bones, and shred into small pieces
- Keep aside
- In a saucepan, mix all the ingredients except chicken and lemon juice
- Bring it to boil
- Let it cook for another 20-25 minutes on slow flame
- Add chicken pieces and simmer for another 10 minutes
- Add lemon juice
- Serve hot, garnished with coriander leaves
Non Veggies Index
