•  1 tbsp olive oil
  •  1-inch piece fresh ginger, thinly sliced
  •  1 tbsp dried lemongrass
  •  8 ounces mushrooms, sliced
  •  6 cups chicken stock (yakhni)
  •  3 tbsp lime juice(lemom juice or arq)
  •  1/2 tsp red pepper flakes(lal mrch flakes)
  •  1 pound roasted chicken, shredded
  •  1 3/4 cups unsweetened coconut milk
  •  2 tbsp Asian fish sauce
  •  3 tbsp chopped fresh cilantro leaves(dhnia or parsly or herb)


  1. Heat oil in large saucepan over medium heat. Add ginger and lemon grass, stir to toast until fragrant, about 2 minutes. Add mushrooms and stir for another 2 minutes.
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  3. Add chicken stock, lime juice and pepper flakes; bring to a simmer and simmer for 8-10 minutes.
  4. Add chicken and simmer for about 4-5 minutes.
  5. Whisk in coconut milk, fish sauce, and cilantro(dhnia or parsly); lower heat and allow to mingle for about 10 minutes before serving. Salt and pepper to taste.
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  7. Garnish as desired with chili oil, cilantro leaves (dhnia or parsly)or lime wedges.

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