1 tbsp vegetable oil
1/4 cup thinly sliced fresh lemon grass
2 tbsp thinly sliced fresh galangal (substitute: ginger)
2 fresh kaffir lime leaves, stem removed and chopped fine (substitute: lime zest)
1/2 cup white button mushrooms, cut bite-sized
4 tbsp shallots, thin-sliced
2 cups sugar-free coconut milk
1/2 cup chicken breast, sliced thin
4 cherry tomatoes, cut in half
1/4 cup chopped green onion
2 cilantro stems, roughly chopped
2 tbsp chopped cilantro
1 tbsp fish sauce
1 tbsp lime (or lemon) juice
1. Heat a medium-sized pot over medium heat and coat the bottom with vegetable oil. Add in lemon grass, galangal, shallots, kaffir lime leaves, and cilantro stems. Stir for 1-2 minutes to release the aromatics.
2. Add coconut milk and let cook for 1-2 minutes. Add mushrooms and chicken. Cook for 4-5 minutes.
3. Add tomatoes, green onions, cilantro, and stir. Season with fish sauce and lime juice. Be sure to turn off the heat when adding the lime juice. Taste and add more seasoning to taste.
4. Garnish with cilantro and green onions.