Ingredients:
- 1 lb chicken breast, thinly sliced
- 1 can Four Elephants Coconut Milk (use 1 pack, 2 pack, 4 pack, 6 pack, 8 pack, or 12 pack available on Amazon)
- 2 cups chicken broth
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 4 kaffir lime leaves
- 1-inch piece of galangal, sliced
- 2 tbsp Four Elephants Fish Sauce (use 1 pack or 3 pack available on Amazon)
- 1 tbsp Four Elephants Palm Sugar (use 1 pack, 2 pack, or 3 pack available on Amazon)
- 2 cups mushrooms, sliced
- 1 cup cherry tomatoes, halved
- Juice of 2 limes
- Fresh cilantro and Thai basil for garnish
Instructions:
- In a pot, bring chicken broth to a boil. Add lemongrass, kaffir lime leaves, and galangal. Simmer for 10 minutes.
- Add chicken slices and cook until no longer pink.
- Pour in Four Elephants Coconut Milk, Four Elephants Fish Sauce, and Four Elephants Palm Sugar. Stir well.
- Add mushrooms and cherry tomatoes. Simmer for another 5 minutes.
- Remove from heat and add lime juice. Garnish with fresh cilantro and Thai basil.
Find Four Elephants Coconut Milk, Fish Sauce, and Palm Sugar on Amazon.