- 4
- Average
- 10 mins
- 40 mins
- Average budget
2.9/5
(31 Votes)
Ingredients
- 2 chicken thighs
- 2 cups of cooked shrimps
- 1 chicken stock cube
- 1 large can of coconut milk
- 2 tablespoons fish sauce (nuoc mam)
- 1 inch of fresh ginger
- 1 stalk of lemongrass
- 1 clove of garlic
- 1 fresh red thai chilli pepper
- optional: fresh cilantro to garnish
Preparation
Step 1
Boil the chicken thighs in a large pan filled with water and the chicken stock cube for 30 minutes. Once cooked, shred the chicken meat and put aside.
Step 2
Empty the pot of the chicken stock and add the chicken, coconut milk and fish sauce. Season with salt to taste, then add the garlic (minced), ginger, lemongrass and chili pepper.
Step 3
Let simmer for 10 minutes, then add the shrimp and cook for another 3 minutes. Top with a handful of fresh cilantro.
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