| 1 clove | garlic |
| 1 | lemongrass |
| ginger (1 inch piece) | |
| 2 | Chillies |
| 280 g | mixed mushrooms |
| 450 g | Diced chicken breast |
| 600 ml | chicken stock |
| 2 | limes |
| 4 | kaffir lime leaves |
| 150 g | Sugar snaps and mangetout mix |
| 400 ml | coconut milk |
| 1Β½ tbsp | galangal paste |
| 1Β½ tbsp | Lemongrass paste |
| 1Β½ tbsp | soy sauce |
| 1 tbsp | fish sauce |
| 1 tsp | sugar |
| olive oil | |
| Salt & pepper | |
| chili oil | |
| 200 g | bamboo shoots |
Add crushed garlic, 1 finely sliced chilli, ginger and lemongrass to a pan with oil, salt and pepper. Then add chicken and fry on a medium heat for 8 minutes.
Add chopped mixed mushrooms, sugars snaps and mangetout to the pan and fry for a further 5 minutes.
Pour in chicken stock and add lime leaves, juice of half a lime and boil for 5 minutes.
Add the rest of the ingredients and simmer for 10-15 minutes.
Serve by itself or with rice. Drizzle on chilli oil and sprinkle on fresh chillies.
Made with 
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