1 ltr chicken stock
2 stalks lemon grass (bruised)
1" fresh galangal or root ginger (thick slices)
6-8 kaffir lime leaves
1 medium white onion (sliced)
6 chicken thighs (remove skin and thigh bone) - 3cm pieces
2-3 tbsp Mai Siam Fish Sauce
2 red chillies (birds eye chillies for extra heat)
1 tin Mai Siam Coconut Milk(400ml)
Small handful picked coriander
Mai Siam Palm Sugar to taste
Place the lemon grass, galangal, lime leaves and onion into a large pot with the chicken stock, (thigh bones can be used to make stock).
Bring to the boil and simmer for approximately 30 minutes. Remove from the heat and strain, return the stock to the pan and add chicken to the hot soup, then coconut milk, chilli, lime juice and fish sauce.
Simmer gently for approximately 10 minutes and serve, garnish with fresh coriander.