Bring 3 cups of chicken stock, 2 stalks of lemon grass cut into sections , 1 small knob of ginger sliced thinly to the boil over a medium heat in a pot .
Add 10 kaffir lime leaves .
Simmer for 10 minutes .
Remove from heat and strain removing lemongrass and lime leaves .
Add 3 cups coconut milk , bring to the boil for 1 minute
Add 1 chicken fillet sliced in thin strips , bring back to the boil .
Add 2 red chillies thinly sliced with seeds , along with 1 tbs of chilli flakes and 2 tbs of palm sugar .
Stir to combine over a low heat .
Add 1/4 cup of sliced button mushrooms
Simmer for 2 minutes .
Stir in 4tbs of lime juice and 3 tbs of fish sauce .
Garnish with fresh coriander and thinly sliced spring onion .
Add 10 kaffir lime leaves .
Simmer for 10 minutes .
Remove from heat and strain removing lemongrass and lime leaves .
Add 3 cups coconut milk , bring to the boil for 1 minute
Add 1 chicken fillet sliced in thin strips , bring back to the boil .
Add 2 red chillies thinly sliced with seeds , along with 1 tbs of chilli flakes and 2 tbs of palm sugar .
Stir to combine over a low heat .
Add 1/4 cup of sliced button mushrooms
Simmer for 2 minutes .
Stir in 4tbs of lime juice and 3 tbs of fish sauce .
Garnish with fresh coriander and thinly sliced spring onion .
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