• 1 quantity chicken stock with chopped chicken (see related recipe)
  • 3 lemongrass stalks, trimmed, bruised, quartered
  • 6 kaffir lime leaves, torn
  • 8cm piece fresh galangal, peeled, sliced
  • 200g snow peas, trimmed, shredded
  • 400ml can coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 teaspoons palm sugar (see note)
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 2 long red chillies, thinly sliced
  • Step 1 Place stock, 2 cups cold water, lemongrass, kaffir lime leaves and galangal in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 10 minutes. Set aside for 10 minutes. Carefully strain mixture. Discard solids.
  • Step 2 Return mixture to pan. Bring to a simmer over medium-low heat. Add snow peas, coconut milk, fish sauce, juice, sugar and chicken. Simmer for 2 to 3 minutes or until peas are bright green and tender. Stir in mint and coriander. Top with chilli. Serve.