Recipe courtesy of Mandarin Oriental
25 min
20 min
4 servings


  • 1 cup chicken stock
  • 2/3 ounce galangal
  • 2 kaffir lime leaves
  • 1 stalk lemongrass
  • 3 1/2 ounces chicken, sliced
  • 1 cup coconut milk
  • 2/3 ounce straw mushrooms
  • 3 to 5 slices bird's eye chile
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1/2 tablespoon sugar
  • 1/2 teaspoon sweet chili sauce
  • 1/2 teaspoon truffle oil
  • Coriander leaves, for garnish


Bring the chicken stock to a boil, and then add the galangal, lime leaves and lemongrass and boil for 30 seconds. Add the chicken and simmer until cooked, 1 to 2 minutes. Stir in the coconut milk, mushrooms and chiles. Return to a boil, then add the fish sauce, lime juice, sugar and sweet chili. Stir to combine. Drop in the truffle oil and garnish with coriander leaves. Serve hot.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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