I was not going to blog about this as we were having a pretty crappy evening last night and I have come down with this nasty cold, again; but, I just looked at the photos that L. took and I just had to tell you all about it! Not only is this dish incredibly easy to make but it is so tasty.
Just imagine it ..... Lightly seared chicken breast which have been seasoned with only salt and pepper, then you rip them to shreds while making this ultra creamy broth of ginger, lemongrass, garlic, coconut milk and fish stock (I used chicken stock, fish stock freaks me out!!!). When everything is cooked (only takes a mere 30 minutes) you ladle the broth over the shredded chicken and top with diced spicy peppers, Thai basil and Kaffir Lime leaves (I can not find them in the bay area) but we used zested lime instead. Oh my .. just thinking about it makes me hungry all over again! I served some simple brown rice along side it, just in case we needed a filler, but you really don't, the dish is plenty!
Here is the recipe ... more Donna Hay on the menu for tonight!