Ingredients
1 L chicken stock
1 small onion, roughly chopped
1 tomato, chopped (or cherry tomatoes halved)
2 lemongrass sticks, trimmed and lightly bruised
3 slices galangal
4 kaffir lime leaves
1 tsp red chilli paste
2 tsp fish sauce
Juice of ½ lime
2 boneless, skinless chicken thighs, sliced
165 g raw peeled jumbo prawns
100 ml full‑fat coconut milk
To serve: spring onions, sliced chilli, coriander sprigs, crispy chilli oil, lime wedges
Instructions
In a large pan over medium heat, bring chicken stock, onion, tomato, lemongrass, galangal, kaffir lime leaves, chilli paste, fish sauce, and lime juice to a boil. Reduce and simmer for 15 minutes to infuse flavors
Add chicken strips and cook 7–10 minutes until no pink remains
Stir in prawns and coconut milk; simmer gently for 3–4 minutes until prawns turn pink. Taste and adjust—more chilli for heat, lime for sourness, or fish sauce for salt.
Ladle into bowls and garnish with spring onions, chilli slices, coriander, a drizzle of crispy chilli oil, and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
