This one is pretty quick to make and very tasty. Enjoy:

4 chicken breasts sliced into thin pieces
2 tbls ginger shredded or cut into think matchsticks
6 cloves of garlic diced fine
4 tbls fish sauce
1 liter chicken stock
1 liter of water
2 tbls lemon grass paste (or equivalent in stalks)
juice from 3 limes
10 kaffir lime leaves
2 serrano peppers sliced into 1/8" thick rings
1 lite can coconut milk
8 oz sliced white mushrooms
1 pint grape tomatoes halved
1 pk green onions sliced small

heat large pot on med-high heat
add some oil to saute chicken
add chicken, garlic, ginger and fish sauce
saute for 2-3 mins until chicken is mostly cooked
add chicken stock and water and heat to boiling
reduce heat and let simmer
add lemon grass, lime leaves, lime juice, coconut milk and peppers
simmer for 5 minutes
add veggies and let simmer for 5-10 minutes, until desired tenderness
ladle some up and enjoy:-)

lots of variations can be made to the recipe and is certainly up to discussion.
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That sounds amazing...I'll have to give it a shot. Thanks for sharing!
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Trying to make an impromptu version with what I have on hand. Currently boiling a whole chicken.

Going to use....
chicken (obviously)
onion
ginger
garlic
lime juice and rind
lemon juice and rind
coconut milk
fish sauce (love anything with fish sauce)
jalapeņos
mushrooms
tomatoes
carrot
cabbage

And enjoying some rum and a Pinar Del Rio Classico (to be reviewed) while passing the time!
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Sounds good so far. Lemongrass would be great to have now, but what you have going will still be very tasty.
:-)
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if I wasn't already a bit tipsy I would certainly have gone to the store! :-)
Posted via Mobile Device
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:-)
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Good recipe, I'd try subsituting shrimp stock for the chicken stock sometime, or half shrimp stock / half chicken stock. :-)

Oh, and I'd boil the lemon grass at the beginning, then pour the broth through a strainer to remove it since most of the lemon grass stalk isn't edible anyway.
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Just realized that my post might not come across correctly - "I'd try" and "I'd boil..." aren't me telling you how to cook, but rather how I'd modify the recipe if I was cooking it for myself.
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No prob.:-)

I used lemongrass paste which didn't need to be strained. When I use the stalks I just pick them out of the bowl.

Shrimp stock sounds like it would be awesome.
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Thai...



I hate you Ian.
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:-)

Next will be my recipe for lettuce wraps. Not sure what Asian country they are from, but they are tasty.
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lettuce wraps, that sound interesting
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