Ingredients:

  • 2 chicken breasts (chopped into 1/2-inch pieces)
  • 1 small shallot (chopped)
  • 3 cloves garlic (finely chopped)
  •   1/2 inch piece of ginger (finely grated)
  •   1/2 inch piece of tumeric (finely grated)
  • 1 Thai chili (chopped)
  • 2 stalks lemongrass
  • 1 lime (juiced)
  • 1 1⁄2 liters chicken bone broth
  • 400 milliliters coconut milk
  • 1 tablespoon coconut oil
  • 1 tablespoon soy sauce
  •   pepper (to taste)
  •   extra Thai chilies (for garnish)

Instructions:

  1. Heat coconut oil in a Dutch oven and sauté garlic, turmeric, ginger, and Thai chilies over medium heat until the garlic begins to brown and spices are extremely fragrant.
  2. Add chicken pieces and cook until browned on all sides.
  3. Pour in the cream portion of the coconut milk, and mix well until it is smooth and well-incorporated.
  4. Add stock, remaining coconut water from can of coconut milk, and lemongrass stalks.
  5. Simmer for 10 minutes, season with pepper, soy sauce, lime juice, and top with chopped or sliced Thai chilies.

Notes: