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1 cup sliced chicken breast
1 can (14 fl. oz.) coconut milk
1 cup chicken stock or water
3-4 pieces galangal, sliced and crushed
2-3 pieces lemon grass, sliced
½ cup oyster mushrooms
3 kaffir lime leaves, torn
1-3 red chilies, sliced
2-3 tbsp fish sauce
2 tbsp lime juice¼ cup coriander leaves (as garnish)
Heat coconut milk and stock (or water) in a pot.
After boiling, add galangal and lemon grass, and stir and cook until fragrant.
Add chicken and cook through.
Add mushrooms, fish sauce and kaffir lime leaves, and cook for a few minutes until mushrooms are cooked.
Add the red chili.
Turn off the heat and add lime juice.
To serve, garnish with coriander leaves. Enjoy!
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