Thai Coconut ChickenpotThe ingredients: 400g chicken breast,plumsmushrooms200g, fresh southernginger20，onion1 piece, 4 limes juiced, 3 lemongrass stalks, fresh Thailimeleaves 5-6 pieces, Thaichili4-5 pieces, 500ml coconut milk,chicken stock500ml, fish sauce 60ml, 2 tablespoons of coconut sugar, 1 teaspoon salt,cooked chickenmixture: 1 teaspoon cornstarch, half a teaspoon salt,white pepperpowder half a teaspoon

How to make Thai Coconut Chicken:

1. Slice the onions and southern ginger, and cut the lemongrass into pieces.slice of chicken breastmariage, marinate in the marinade for 15 minutes.

2. Pour the coconut milk, lemongrass, and southern ginger into a pot and heat them up. Slowly bring to a boil, then add the sliced chicken breast and chicken stock. Reduce the heat to medium-low, gently stir the broth, add the mushroom and onion, and cook for 5-10 minutes. Then, crush the fresh Thai lime leaves and add them to the soup, followed by adding the Thai chili peppers. Cook for another 5 minutes, then turn off the heat and add the lime juice, fish sauce, and coconut sugar. Cover the pot and let it sit for 10 minutes until the coconut sugar dissolves. Adjust the salt and lime juice according to personal preference, and serve.