400 ml pouch Trident Coconut Cream
800 ml of chicken stock
1 lemongrass stem, trimmed and cut into four
4 kaffir lime leaves (optional)
2 spring onions, sliced on an angle
250 g chicken breast, diced
8-12 small button mushrooms, halved
½ teaspoon salt
1-11/2 tablespoons lime juice
1-11/2 tablespoons fish sauce
1 large chilli
4 lime wedges
In a wok combine coconut cream, stock, lemongrass, lime leaves if using, and white parts of spring onion. Slowly bring to the boil and simmer for 2 minutes.
Add chicken, mushrooms and salt, and simmer for 11/2-2 minutes.
Season to taste with lime juice and fish sauce.
Serve garnished with spring onion greens and a lime wedge.